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

Beignets

• 150 g water
• 80 g unsalted butter diced
• 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, chopped
• 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