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

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

4.5 13 ratings

Prep. 50 min

Total 2 h 15 min

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

Protein 11.6 g

Calories 2212 kJ / 529 kcal

Fat 46.9 g

Carbohydrates 15.2 g

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