YOUR SOLIN GENERATED RECIPE
High-Protein Yogurt Parfait with Sardine and Oat Crumble
Chilled Greek yogurt topped with pan-seared sardines and a toasted herb-oat crumble, finished with a drizzle of extra virgin olive oil and a pinch of smoky paprika.
INGREDIENTS
1 cup Nonfat Greek Yogurt
2 oz Canned Sardines in water
1/4 cup Rolled Oats
1 tsp Extra Virgin Olive Oil
1/4 tsp Smoked Paprika
1 pinch Sea Salt
PREPARATION
Drain the canned sardines thoroughly and pat them dry with a paper towel to ensure they crisp up in the pan.
Place a small non-stick skillet over medium heat and add the rolled oats, toasting them for 2 minutes until they become fragrant and lightly golden.
Add the olive oil to the skillet along with the sardines, using a spatula to break the fish into small, crumble-sized pieces.
Season the mixture with sea salt and smoked paprika, then continue to sauté for 3-4 minutes until the sardines and oats are crunchy and well-combined.
Spoon the chilled Greek yogurt into a serving glass or bowl, creating a smooth base for the parfait.
Top the yogurt with the warm sardine and oat crumble and serve immediately for the best contrast in temperature.