"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Caesar Salad Puffs

By Georgia Bellas

Photo by: Ella Martin
  • 2 servings
  • Prep - 20 mins
    Cooking - 15 mins
  • Total - 35 mins
Photo by: Ella Martin

We've taken a cafe-favourite and given it an IQS twist. This is the ultimate fuss-free dinner that's packed with protein too!  

Servings: 2
Preparation: 20 mins
Cooking: 15 mins

Ingredients

Caesar Salad Puffs

  • 1 sheet puff pastry, thawed.
  • 1 cup kale or spinach leaves, finely chopped.
  • 1/2 red onion, diced.
  • 1/2 cup cooked chickpeas (or tinned if you don't have any on hand from the freezer).
  • 1 tablespoon (15ml) olive oil.
  • 1/2 teaspoon sea salt.
  • 1 tablespoon capers.
  • 4 eggs.
  • 30 g Parmesan cheese, grated.

Caesar Dressing

  • 1/3 cup coconut yoghurt.
  • 1 teaspoon capers, chopped finely and 1 teaspoon (5ml) of the brine (alternatively, use 1 teaspoon (5ml) apple cider vinegar).
  • 1 clove garlic, minced.
  • Sea salt and freshly ground black pepper, to taste.

Directions

1. Preheat a fan-forced oven to 220°C/425°F/Gas Mark 7 and line a baking tray with baking paper.
2. Cut puff pastry into 4 equal squares. Using a knife, gently indent a border around each square, ensuring the knife doesn't go all the way through. Place the squares onto the lined baking tray.
3. In a bowl, combine the chopped kale, onion, chickpeas, olive oil and salt and toss to coat. Spoon into the centre of each puff pastry square and sprinkle over capers.
4. Place in the oven to bake for 15 minutes. After the first 5 minutes, remove from the oven and carefully move aside some of the fillings and crack an egg into the centre of each puff. Place back in the oven for the remaining 10 minutes.
5. Meanwhile, prepare the Caesar Dressing by combining all ingredients in a small bowl, set aside.
6. Remove the puffs from the oven and sprinkle over Parmesan. Serve with dollops of Caesar Dressing.


Note

Vegan/Dairy-free option: Omit puff pastry and use 4 small pita rounds instead, omit Parmesan cheese and replace with 1 tablespoon of nutritional yeast. Omit eggs and instead serve with 1/4 of an avocado per serve. These will only take 10 minutes in the oven instead of 15!

A note on Parmesan: Many Parmesans contain animal rennet. If you can't find a rennet-free Parmesan, we suggest using Cheddar or opting for the dairy-free option.

We've taken a cafe-favourite and given it an IQS twist. This is the ultimate fuss-free dinner that's packed with protein too!

Ingredients

Caesar Salad Puffs

  • 1 sheet puff pastry, thawed.
  • 1 cup kale or spinach leaves, finely chopped.
  • 1/2 red onion, diced.
  • 1/2 cup cooked chickpeas (or tinned if you don't have any on hand from the freezer).
  • 1 tablespoon (15ml) olive oil.
  • 1/2 teaspoon sea salt.
  • 1 tablespoon capers.
  • 4 eggs.
  • 30 g Parmesan cheese, grated.

Caesar Dressing

  • 1/3 cup coconut yoghurt.
  • 1 teaspoon capers, chopped finely and 1 teaspoon (5ml) of the brine (alternatively, use 1 teaspoon (5ml) apple cider vinegar).
  • 1 clove garlic, minced.
  • Sea salt and freshly ground black pepper, to taste.

Directions

1. Preheat a fan-forced oven to 220°C/425°F/Gas Mark 7 and line a baking tray with baking paper.
2. Cut puff pastry into 4 equal squares. Using a knife, gently indent a border around each square, ensuring the knife doesn't go all the way through. Place the squares onto the lined baking tray.
3. In a bowl, combine the chopped kale, onion, chickpeas, olive oil and salt and toss to coat. Spoon into the centre of each puff pastry square and sprinkle over capers.
4. Place in the oven to bake for 15 minutes. After the first 5 minutes, remove from the oven and carefully move aside some of the fillings and crack an egg into the centre of each puff. Place back in the oven for the remaining 10 minutes.
5. Meanwhile, prepare the Caesar Dressing by combining all ingredients in a small bowl, set aside.
6. Remove the puffs from the oven and sprinkle over Parmesan. Serve with dollops of Caesar Dressing.

Note

Vegan/Dairy-free option: Omit puff pastry and use 4 small pita rounds instead, omit Parmesan cheese and replace with 1 tablespoon of nutritional yeast. Omit eggs and instead serve with 1/4 of an avocado per serve. These will only take 10 minutes in the oven instead of 15!

A note on Parmesan: Many Parmesans contain animal rennet. If you can't find a rennet-free Parmesan, we suggest using Cheddar or opting for the dairy-free option.