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

Courgette and Avocado Beignets with Feta Cream, Coriander Chilli Pesto and Salad
4.9 7 ratings
Prep. 50 min
Total 2 h 15 min
8 portions
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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

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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