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 |
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.