Baked Parmesan Courgette Fries with Avocado/Tahini Ketchup



Recipe


For the Fries...


Slice Courgettes into Fry size bites. Pop an egg into a bowl. Mix ground almonds, grated parmesan cheese, panko crumbs, chilli flakes, salt into another bowl.


Coat the courgettes in egg before dipping into cheesy mixture. Pop into the fridge for 15 mins. Pop grease proof paper onto a tray, smear with olive oil, preheat in the oven. Pop the courgette onto the tray, space in between each and bake, 180 degrees, turning over after about 10/12 mins, I left mine in for about 30 mins to get them extra crispy, just keep your eye on the them so they don't burn!


For the Ketchup (which can also double up as a dressing!)


2/3 tablespoons tahini (I use light)

2 tablespoons apple cider vinegar or half a squeeze lemon

1 garlic clove

Large handful parsley (I love parsley so 2 if you like more, so good for you)

Half washed courgette including the skin

Half Avocado

1/2 tablespoons water

1 tablespoon Honey

4 tablespoons Olive Oil (or more if you want to use it as a dressing

Salt

Optional chilli flakes


Pop it all in a blender and blitz, taste as you can - add in more of anything - tahini perhaps if you would like a stronger flavour.. I use this for everything!!