Crispy Red Lentil and Cheddar Tiles with Roasted Corn, Lime and Chive Dip

Instructions

1. 1

   1. Rinse the red lentils and place them in a saucepan with 360 ml (1.5 cups) water and a pinch of salt. Cook over medium heat for 10 to 12 minutes, until tender but not falling apart. Drain very well and let cool for 10 minutes.

2. 2

   2. Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper and brush it with 1/2 tablespoon olive oil.

3. 3

   3. Transfer the cooked lentils to a bowl and partially mash them with a fork. Add 70 g (2.5 oz) grated cheddar, the finely chopped scallion, the beaten egg, rice flour, sweet paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until you have a thick, even mixture.

4. 4

   4. Shape 12 portions on the baking sheet and flatten them with the back of a damp spoon until thin, like small tiles. Drizzle 1 tablespoon olive oil over the top.

5. 5

   5. Bake at 220 °C / 425 °F for 14 minutes. Remove the tray, sprinkle the remaining 30 g (1 oz) cheddar over the tiles, and bake 6 to 8 minutes more, until deeply golden and crisp around the edges.

6. 6

   6. Meanwhile, heat a skillet over medium-high heat. Add the sweet corn with 1 teaspoon olive oil and cook for 4 to 5 minutes, stirring, until it develops toasted spots. Let cool for 5 minutes.

7. 7

   7. In a small bowl, mix the Greek yogurt, roasted corn, finely grated zest of 1/2 lime, 1 tablespoon lime juice, fresh chives, honey, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until combined.

8. 8

   8. Let the tiles rest for 3 to 4 minutes out of the oven so they finish firming up. Serve hot or warm with the roasted corn, lime, and chive dip.