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🍳 Scandinavian Crispbread with Grilled Zucchini and Cranberry Dip

477 kcal · 30 min · 4 servings

Ingredients

• Zucchini 1 pc.
• Salt 1 tsp
• Dried cranberries 50 g
• Whole almonds 80 g
• Garlic cloves 2 pcs.
• Vinegar 1 tsp
• Pepper, black ground pinch
• Soy yogurt 1 tbsp
• Cashew nuts 30 g
• Olive oil 2 tbsp
• BBQ herb spice pinch
• Beetroot in jar, slices 80 g
• Carrots 1 pc.
• Arugula 60 g
• Cilantro, fresh 15 g
• Knäckebröd 4 slices

Instructions

1. 1. Slice the zucchini into thick rounds.
2. 2. Sprinkle the slices generously with salt.
3. 3. Place the zucchini in a colander and let it drain for about 20 to 30 minutes.
4. 4. Put cranberries, almonds, garlic cloves, vinegar, a little salt, pepper, soy yogurt, and cashew nuts into a bowl.
5. 5. Blend the ingredients with an immersion blender until you have a smooth mixture.
6. 6. Pat the zucchini slices dry with a kitchen towel.
7. 7. Drizzle the zucchini with olive oil.
8. 8. Rub the slices with BBQ herb seasoning.
9. 9. Heat a frying pan over high heat.
10. 10. Fry the zucchini slices on both sides for 1 to 2 minutes each.
11. 11. Let the zucchini cool down briefly.
12. 12. Cut the cooled zucchini slices into strips.
13. 13. Drain the beetroot.
14. 14. Slice the beetroot into thin slices.
15. 15. Wash the carrot.
16. 16. Cut off the ends of the carrot.
17. 17. Grate the carrot finely.
18. 18. Wash the arugula in a colander.
19. 19. Let the arugula drain.
20. 20. Wash the coriander.
21. 21. Shake the coriander dry.
22. 22. Finely chop the coriander.
23. 23. Spread the cranberry sauce on the crispbread.
24. 24. Place the beetroot slices on top.
25. 25. Add the grated carrot.
26. 26. Distribute the arugula.
27. 27. Place the zucchini strips on top.
28. 28. Sprinkle the bruschetta with the chopped coriander.

Nutrition per serving

• kcal: 477
• Protein: 13 g · Fett/Fat: 28 g · Carbs: 43 g