Crispy puffed rice, aged cheddar and caramelized onion bars with yogurt, cucumber and dill dip

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Line a baking tray or small rectangular pan with parchment paper and brush it with a little of the olive oil.

2. 2

   Heat a skillet over medium heat and add 2 teaspoons of the olive oil. Add the chopped yellow onion with 1/4 teaspoon salt and cook for 8 to 10 minutes, stirring, until golden and caramelized. Remove from the heat and let it cool slightly.

3. 3

   In a large bowl, combine the puffed rice, grated aged cheddar, rice flour, sunflower seeds, half of the sesame seeds, sweet paprika, black pepper, and the remaining salt.

4. 4

   Add the caramelized onion, the lightly beaten egg, and the rest of the olive oil to the bowl. Mix with a spatula until everything is evenly distributed and lightly bound together.

5. 5

   Transfer the mixture to the prepared pan and press it down firmly with a spatula or clean hands to compact it into an even layer about 1.5 cm thick. Sprinkle the remaining sesame seeds over the top.

6. 6

   Bake at 200 °C / 400 °F for 14 to 16 minutes, until the surface is golden and the edges look crisp. Let rest for 5 minutes out of the oven.

7. 7

   While it bakes, make the dip by mixing the plain Greek yogurt, grated and squeezed cucumber, fresh dill, lemon juice, finely grated garlic, and a pinch of salt in a bowl. Stir until smooth and creamy.

8. 8

   Lift from the pan using the paper, transfer to a board, and cut into 6 bars. If you want extra firmness, return the cut bars to the oven for 3 more minutes at 190 °C / 375 °F.

9. 9

   Serve the crispy bars warm or at room temperature with the yogurt, cucumber, and dill dip.