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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
4.5 13 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

Difficulty

advanced

Nutrition per 1 portion

Protein 11.6 g
Energy 2212 kJ / 529 kcal
Fat 46.9 g
Carbohydrates 15.2 g

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