About the Recipe
These are zucchini flowers and avocado shells stuffed with a creamy avo and sweet potato blend
Ingredients
Sweet potato & avo filling
2 medium sized sweet potato’s
2 avocados (separate the flesh from the skins and keep the skins to stuff)
1/2 cup of fresh parsley
2 small red chilli’s
1 spring onion
Juice of 1limes
Juice of 1 mandarin
1/4 cup of fresh dill
2 cloves of garlic
1 1/2 cm ( cubed ) of fresh ginger
1/2 teaspoon of Himalayan Pink Salt freshly ground ground
1/2 teaspoon of freshly ground black pepper
Zucchini flowers
4 zucchini flowers
Garnish
1/2 pear
Preparation
Step 1 Grate sweet potatoes and place into a bowl with all other ingredients filling ingredients into bowl. Remember to remove the avocado skins and keep to stuff with filling (refer to photo's above)
Step 2 Once you mix all ingredients together using a teaspoon place mixture into empty avocado skins.
There will be mixture left and you can use this to fill the zucchini flowers.
Step 3 Finally add some sliced pear to serve with the filled zucchini flowers and top the stuffed avocados with.
Step 4 Then your ready to serve with extra lemon, salt and pepper.
Chef's Tips
Remember to remove the avocado skins and keep to stuff with filling (refer to photo's above)
