Courgette and Avocado Beignets with Feta Cream, Coriander Chilli Pesto and Salad

Courgette and Avocado Beignets with Feta Cream, Coriander Chilli Pesto and Salad

4.8 12 ratings

Prep. 50min

Total 2 h 15min

8 portions

Ingredients

Beignets

water
150 g
unsalted butter diced
80 g
fine sea salt
2 pinches
plain flour
120 g
medium eggs
3
courgettes cut in pieces
120 g
ripe avocado small, diced (5 mm)
½
fresh green chilli large, thinly sliced
1
spring onions sliced (1 cm)
50 g
fresh coriander leaves
2 Tbsp
lime finely grated zest and juice
½
ground black pepper
1 pinch

Coriander Chilli Pesto

fresh coriander leaves and stalks, chopped
25 g
Parmesan cheese cut in pieces (2 cm)
20 g
rapeseed oil
40 g
toasted pine nuts
1 Tbsp
fresh green chilli large, halved, deseeded
1
garlic cloves
2
lime freshly squeezed juice only
½
fine sea salt or to taste
1 pinch
ground black pepper or to taste
1 pinch

Feta Cheese Cream

feta cheese cut in pieces
200 g
plain yoghurt
100 g
double cream
100 g
fine sea salt or to taste
1 pinch
ground black pepper or to taste
1 pinch

Courgette and Avocado Salad

courgette green, small, cut in thin strips with a vegetable peeler
1
courgette yellow, small, cut in thin strips with a vegetable peeler
1
ripe avocado small, diced (1 cm)
1
lime juice and finely grated zest
1
rapeseed oil
1 Tbsp
fine sea salt or to taste
1 pinch
ground black pepper or to taste
1 pinch

Cooking and Serving

sunflower oil for deep frying
toasted pine nuts roughly chopped
2 Tbsp
coriander cress for garnishing
sumac for sprinkling

Difficulty

advanced

Nutrition per 1 portion

Calories 529 kcal / 2212 kJ

Protein 11.6 g

Fat 46.9 g

Carbohydrates 15.2 g

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