Crispy buckwheat, zucchini and havarti bites with yogurt, apricot and basil dip

Instructions

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   1. Preheat the oven to 220 °C / 425 °F and line a baking tray with parchment paper. Brush the paper with 1 tablespoon of olive oil.

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   2. Place the grated zucchini in a clean kitchen towel and squeeze thoroughly to remove as much water as possible. This helps the bites turn crisp.

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   3. In a large bowl, combine the cooked buckwheat, drained zucchini, grated havarti, breadcrumbs, egg, 2 tablespoons chopped chives, 2 tablespoons chopped basil, minced garlic, lemon zest, 1/2 teaspoon salt, and black pepper.

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   4. Mix until evenly combined. If the mixture feels too wet, add 1 to 2 extra tablespoons of breadcrumbs. Shape into 12 compact round or oval bites, pressing firmly with your hands.

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   5. Arrange the bites on the prepared tray. Brush or drizzle them with the remaining tablespoon of olive oil to encourage even browning.

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   6. Bake for 18 to 20 minutes at 220 °C / 425 °F, flipping halfway through, until golden and crisp on the outside.

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   7. While the bites bake, make the dip. In a small bowl, stir together the Greek yogurt, finely chopped dried apricots, 1 tablespoon chives, the remaining basil, lemon juice, honey, and the remaining 1/2 teaspoon salt.

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   8. Taste the dip and adjust the lemon or salt if desired. Let it rest for 5 minutes so the apricot softens slightly and perfumes the yogurt.

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   9. Serve the bites hot or warm with the yogurt, apricot, and basil dip.