Papadam-Pizza
gg Coconut flakes (dried)
Ingredients · Servings 4
- 30 g Kokosraspel
- 8 sprigs of coriander leaves
- 200g Greek yogurt
- Salt
- Pfeffer
- 8 Papadams
- 1 red bell pepper
- 1 Mini-Saladgurke
- 1 Tomato
- 1 red onion
- 1 red bell pepper
- 1 Römersalatherz
- 2 tbsp olive oil
- 5 tablespoons lime juice
- 1 tsp curry powder
- 2 Avocado
Method · 30 min
- Soak the coconut in lukewarm water. Finely chop the coriander, including the tender stems, and mix it with the yogurt in a bowl. Season with salt and pepper. Place the papadums in batches on a baking sheet and grill them under a preheated broiler on the second rack from the bottom for 20-30 seconds, until crispy and golden brown.
- Clean the bell peppers, quarter them, remove the seeds, and dice finely. Dice the cucumber, tomato, onion, and chili pepper finely. Clean the lettuce, wash it, and cut it into thin strips. Mix everything in a bowl with oil, lime juice, and curry powder, and season with salt and pepper. Halve the avocados, remove the pits, scoop the flesh out of the peel with a spoon, and slice it. Drain the coconut in a sieve and squeeze out any excess liquid.
- Distribute salad and avocado on the papadums, drizzle with yogurt and sprinkle with coconut, then serve immediately.
Greek yogurt (10% fat)
Papadams (Asia-Laden)
