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