Courgette and Avocado Beignets with Feta Cream, Coriander Chilli Pesto and Salad
TM31 TM5 TM6

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

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Ingredients

Beignets

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

Coriander Chilli Pesto

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

Feta Cheese Cream

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

Courgette and Avocado Salad

  • 1 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 Tbsp rapeseed oil
  • 1 pinch fine sea salt, or to taste
  • 1 pinch ground black pepper, or to taste

Cooking and Serving

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

Nutrition
per 1 portion
Calories
2212 kJ / 529 kcal
Protein
11.6 g
Carbohydrates
15.2 g
Fat
46.9 g

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