Black Rice Crisps with Dill Pea Cream, Green Apple and Toasted Walnut

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Line a baking tray with parchment paper and lightly grease it with a little of the olive oil.

2. 2

   In a bowl, mix the cooked black rice with the grated Parmesan, 1 tablespoon of the olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Press portions of the mixture into thin 2.5-inch rounds on the tray, leaving space between them.

3. 3

   Bake the rice rounds for 18 to 20 minutes at 200 °C / 400 °F, until dry at the edges and crisp. Let them cool on the tray for 10 minutes so they firm up fully.

4. 4

   Meanwhile, cook the peas in boiling water for 2 minutes, then drain and briefly cool under cold water to keep their bright color.

5. 5

   Blend the peas with the Greek yogurt, lemon juice, half of the fresh dill, half of the lemon zest, 1/4 teaspoon salt, and 1/2 tablespoon of the olive oil until thick and smooth.

6. 6

   Toast the walnuts in a small skillet over medium heat for 2 to 3 minutes, stirring, until fragrant. Remove and let them cool.

7. 7

   In a small bowl, toss the green apple with the honey, the remaining olive oil, a pinch of salt, the rest of the fresh dill, and a little black pepper.

8. 8

   Assemble each appetizer by spooning a teaspoon of pea cream onto each black rice crisp. Top with a few cubes of green apple and finish with toasted walnuts and the remaining lemon zest.

9. 9

   Serve immediately to keep the base crisp.