Wednesday 20 June 2018

Baked Avocado Fries with Spicy Roasted Tomato Salsa

baked avocado fries with spicy roasted tomato salsa

Baked Avocado Fries may sound like the strangest thing but I promise that once you try them, you'll be hooked! They're the perfect "junk" food (with a healthy twist of course!) for enjoying alongside the World Cup... or not, if you prefer your food without a side of the offside rule. Even my usually cynical boyfriend and dad love these! They taste seriously indulgent and are crispy on the outside, encasing creamy avocado and are perfectly accompanied by the spicy roasted tomato salsa.

Three great health benefits: boosts immunity, good source of fibre, promotes healthy skin

Serves 1, or 2 as a snack
Enjoy immediately

For the salsa:
4 tomatoes (275g), cut into 1/6ths
1 small onion, peeled and quartered
1 clove garlic, peeled but left whole
1 red chilli, roughly chopped (de-seed to reduce the heat)
2 tbsp olive oil
Sea salt & black pepper
Few sprigs fresh coriander (or substitute with flat leaf parsley if you're not a fan!)

For the fries:
1 large ripe but firm avocado, peeled, stoned and chopped into thick "fries"
2 tbsp chickpea (gram) flour
Sea salt & black pepper
2 tbsp almond milk
1 tsp olive oil
5 tbsp polenta
1 tbsp nutritional yeast
1/4 tsp cayenne pepper

1) Make the salsa in advance. Preheat the oven to 180 degrees C.
2) Place the tomatoes, onion, garlic and chilli in a roasting tin. Drizzle with the olive oil and season with the salt & pepper, making sure that all of the ingredients are evenly coated. Roast for 30- 40 minutes. Remove and set aside to cool.
3) Prepare the avocado fries. Preheat the oven to 200 degrees C. Line a baking tray with a silicone mat or baking paper.
4) Place three bowls in a row. In bowl one, place the chickpea flour and season with salt & pepper. Mix together with a fork. In bowl two, whisk together the almond milk and olive oil. In bowl three, combine the polenta, nutritional yeast and cayenne pepper.
5) Dip the avocado "fries", one at a time, into each of the bowls, starting with bowl one with the chickpea flour, followed by the milk mixture and finishing with the polenta combination. Place the prepared avocado "fries" on the baking tray and bake for 20 minutes (until golden), turning halfway through the cooking time.
6) While the "fries" are cooking, place the cooled salsa ingredients into a food processor along with the coriander. Whizz together to combine and then pour into a serving dish.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

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