Roasted zucchini, corn and almonds with smashed avocado

2 servings Prep: 15 mins
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Perfect for Meatfree Monday.

By Food24 October 27 2014
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Ingredients (9)

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
1 avocado
dried red chilli flakes
paprika — smoked, ground
lime — cut into wedges
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Method:

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.

Recipe reprinted with permission of Anina’s Recipes. To see more recipes, please click here.



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