Pumpkin fries with pea sauce
List of ingredients (4 people)
100 g of frozen peas
1 kg of Hokkaido squash
4 tablespoons of rapeseed oil
Sale
pepper
Sweet paprika
0.5 Lemon
100 g of yogurt 3.8
250 g of lean ricotta
50 g of pumpkin seeds
Preparation:
Preheat the oven to 180 degrees. Remove the peas from the freezer.
Wash the pumpkin, cut it in half, remove the pulp and seeds with a spoon. Cut the squash into thick sticks like chips and place them in a bowl. Mix 3 tablespoons of canola oil with salt, pepper and paprika powder and pour the pumpkin fries over it. Mix everything well together.
Line a baking sheet with parchment paper, spread the pumpkin fries on top and cook for about 10-15 minutes (depending on the thickness of the fries).
For the sauce: halve the lemon, squeeze one half. Blend the peas and mix them with 1 tablespoon of lemon juice, yogurt, cottage cheese and 1 tablespoon of canola oil. Season with salt and pepper.
Roast the pumpkin seeds in a fat-free skillet, chop and pour over the pumpkin chips.
Nutritional values per Person
15g carbohydrates 18g proteins 17g fats 302 kcal