Roasted zucchini, corn and almonds with smashed avocado
|350 g||courgettes — cut into rounds|
|2||sweetcorn — on the cob, cooked|
|15 ml||fresh chillies — 573|
|salt and freshly ground black pepper|
|1 handful||almonds — blanched|
|dried red chilli flakes|
|paprika — smoked, ground|
|lime — cut into wedges|
Preheat oven to 200 °C.
In a roasting pan, add the zucchini and corn. Drizzle with olive oil, season with salt and black pepper and roast in the oven until soft. Bake the veggies until they are done, checking them often.
Place the almonds in a smaller tray, and roast until brown.
In a mixing bowl, gently smash the avocado, add chili flakes and paprika and a squeeze of lime juice. Season if you wish.
Mix the roasted zucchini, corn and almonds together and serve with smashed avocado and lime wedges.