Paprika chunks “street food”
with fries and date-feta dip

approx.
30 Min.
total time
EASY
Serves
2

Ingredients

300 g

plant-based paprika chunks

300 g

French fries

15 g

cashew nuts

40 g

dried dates, pitted

20 g

feta (or sheep’s cheese)

20 ml

milk

1

lime

1

garlic clove

1

red onion

1

spring onion

1/2 tsp

hot mustard

1/2 tsp

curry powder

3 tbsp

vegetable oil, e.g. olive oil

salt and pepper

honey

Packshot Paprika Chunks von The Green Mountain

So, here’s what you do:

1.

For the date-feta dip, toast the cashew nuts in a pan for about 3 minutes, then leave to cool and chop. Pour hot water over the dates and leave to soak for 15 minutes.

2.

Peel the garlic and the onions. Press the garlic through a press and finely dice the onions.

3.

Drain the water from the dates and purée in a food processor with the cashew nuts, cream cheese, milk, mustard, curry powder, onion, garlic and 2 tbsp of the oil. Season the dip with salt, pepper and honey.

4.

Prepare the fries according to the cooking instructions. Fry the plant-based paprika chunks in the remaining oil in a frying pan over medium to high heat for about 4 to 5 minutes on all sides. Cut the lime into wedges.

5.

Arrange the fried chunks in a bowl with the fries. Add 2 lime wedges to drizzle juice over the chunks and serve with the date-feta dip. Garnish the date-feta dip with a few spring onion rings, for example.

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