Ready made piadini based on chickpeas and lentils are waiting for a special dinner.
Mix 4cm of grated fresh ginger with 1finely chopped garlic clove, 1 chopped chili, the juice of 1 lime a d a drizzle of olive oil, pepper and salt. Tear 1 burrata in smaller pieces. Spread an a plate. Pour the marinate on the cheese. Finish with chopped basil.Store in the fridge.
Chop 4 tomatoes in smaller wedges. Chop 1 shallot. Mix tomatoes, shallot and chopped basil. Finish with pepper, salt, a drizzle of old white wine vinegar and a drizzle of olive oil.
Mix 3 table spoons of low fat Greek yogurt with 1 table spoon of mayonnaise, 1 chopped garlic clove pepper, salt and a drizzle of olive oil.
Roast 2 table spoons of almonds. Put in a blender with 1 drained can of chickpeas, a handful of fresh parsley, the zeste and juice of 1 lemon and some olive oil. Blend. Taste, add pepper and salt.
Serve all together with a green salad and the warm piadini (I promise to make my homemade version in the near future).