Baked avocado wedges

  

These avocado wedges, coated in a fragrant coriander crumb and baked until crisp, will be the star of your next brunch. Provide with a fiery chipotle yogurt for a divine, healthy sharing option.

 

Ingredients

1 tsp olive oil, plus extra for greasing

rye bread, crusts removed

fresh coriander

2 large avocados, peeled and stoned

1 lemon, juiced

1 egg, beaten

2 tbsp plain flour

½ tsp chipotle chilli and smoked paprika paste

natural yogurt

lime wedges, to serve

 

Set the oven to 180°C, and oil a baking sheet. Pulse the bread into crumbs in a food processor. Combine in the coriander until it is green, then transmit to a bowl.

Avocados should be cut into wedges. To avoid browning, sprinkle with lemon juice. Divide the beaten egg and the flour. Dip the avocado wedges in flour, then in egg, and finally in breadcrumbs. Bake for ten to twelve minutes, till crisp, on a baking sheet drizzled with olive oil.

Incorporate the chipotle paste into the yogurt. Provide the wedges immediately with the spicy yogurt and lime wedges.