FRIJE

Instructions

• 1.   For 4 people:
  - 3 large zucchinis
  - 1 garlic clove
  - 150g of rhubarb
  - 130g of feta cheese
  - 40g of quinoa flour (gluten-free) or hulled barley flour
  - 40g of oat bran (also available gluten-free)
  - 30g of almond powder
  - 35g of olive oil + 2 tbsp
• 2.   1⃣ Slice the zucchinis into thin rounds (you can use a food processor). Cook them in a pan with 2 tbsp of olive oil and the chopped garlic until tender. Season with salt.
• 3.   2⃣ Cut the rhubarb into pieces and cook for 3 minutes and 30 seconds in the microwave or a little longer on the stove.
• 4.   3⃣ Prepare the crumble topping: mix the flour, oat bran, and almond powder. Season with pepper. Add the 35g of olive oil and mix well. Crumble the mixture with your hands until it has a sandy texture.
• 5.   4⃣ In a glass dish, layer the rhubarb at the bottom, then the zucchinis and the feta cheese in pieces. Sprinkle the crumble topping evenly and bake for 25 minutes at 180°C (350°F).
• 6.   As a side dish, I had a piece of cod (cooked in a pan with a drizzle of olive oil) and on the plate, I topped it with half a slice of cold smoked salmon.
• 7.   As a topping, I used basil.
• 8.   For vegetarians, you can serve it with a fried egg or marinated tofu.

Nutritional information *