Skip to content
Menu
High Protein Day: Breakfast Wrap, Miso Barramundi Dumplings, Cauliflower Waffle & Yoghurt Bark
Main

High Protein Day: Breakfast Wrap, Miso Barramundi Dumplings, Cauliflower Waffle & Yoghurt Bark

1 h 15 minServes 4Nutri-Score B€€€
from @recipesbyvictoria24 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • quinoa and chia seed wrap (ready to fold)Bakery1 piece
  • cottage cheese (spread over the wrap)Dairy80 g
  • rocket (washed)Produce20 g
  • egg (cooked)Dairy1 piece
  • prosciutto (thinly sliced)Other30 g
  • chili honey (drizzled)Pantry15 ml
  • protein yoghurt (spread on a lined tray)Dairy300 g
  • raspberries (scattered over the yoghurt)Produce100 g
  • barramundi fillet (marinated in miso)Other300 g
  • miso paste (for the marinade)Pantry30 g
  • leftover vegetables (chopped)Produce200 g
  • rice paper sheets (for wrapping the dumplings)Pantry8 pieces
  • cauliflower rice (for the waffle batter)Produce300 g
  • egg (beaten into the cauliflower rice)Dairy2 pieces
  • chicken (cooked for the butter chicken)Other250 g
  • butter (for the sauce and topping)Dairy20 g
  • parsley (chopped)Produce10 g
  • lemon (juiced and zested)Produce1 piece
  • olive oil (for cooking)Pantry15 ml
  • salt (to season)Spices3 g

per serving

Nutrition

389kcal

Carbs
30 g
Proteins
36 g
Fat
14 g

step by step

Method

  1. Make the breakfast wrap

    • Lay the quinoa and chia seed wrap flat and spread cottage cheese over it.
    • Add the rocket, cooked egg and prosciutto.
    • Drizzle with chili honey, fold the wrap and serve.
    Step 1

  2. Prep the raspberry yoghurt bark

    • Spread the protein yoghurt evenly on a lined tray.
    • Scatter the raspberries over the top.
    • Freeze until set to have later as dessert.
    Step 2

  3. Marinate the barramundi

    • Coat the barramundi fillet with miso paste.
    • Leave to marinate so the flavour soaks in.
    Step 3

  4. Make the crispy rice paper dumplings

    • Chop up the leftover vegetables.
    • Soften the vegetables in a pan with a little olive oil.
    • Wrap the vegetables and barramundi in the rice paper sheets.
    • Pan-fry the dumplings until crispy.
    Step 4

  5. Cook the cauliflower rice waffle

    • Mix the cauliflower rice with the beaten eggs and season with salt.
    • Spoon the mixture into a preheated waffle maker.
    • Cook until golden and firm.
    Step 5

  6. Top the waffle with butter chicken

    • Cook the chicken with butter to make a quick butter chicken.
    • Place the chicken over the cauliflower waffle.
    • Finish with chopped parsley and lemon juice.
    Step 6

  7. Serve the yoghurt bark

    • Break the frozen yoghurt bark into pieces.
    • Serve half as dessert.
    Step 7
Get Mezze