Gut-Loving Green Dip with Charred Courgette, Potatoes and Crispy Lentils

You’ll need:

— 1/4 avocado

— 100g cottage cheese

— 100g kefir

— Handful of parsley & basil

— 1/2 lemon

— Salt

— 2 medium potatoes

— 1 courgette

— 1 cup cooked lentils

— Olive oil

— Salt & pepper (or any additional seasoning)

— extra herbs & lemon juice

Method:

— Preheat a grill pan to medium-high heat.

For the Green Dip:*

In a blender, combine avocado, cottage cheese, kefir, parsley, basil, lemon juice, and salt. Blend until smooth and creamy. Set aside.

For the Potatoes:

Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly before slicing into wedges.

For the Courgettes:

Slice courgettes lengthwise and toss with olive oil, salt, and pepper. Char them in the preheated pan until golden and slightly crispy, about 3-4 minutes on each side.

For the Lentils:

Toss the cooked lentils with a small amount of olive oil, salt, and pepper. Air-fry them at 200°C for 10-12 minutes, shaking halfway through, until crispy.

Final Assembly:

On a serving plate, spread a generous layer of the green dip. Arrange the potato wedges and charred courgettes on top. Sprinkle the air-fried lentils over everything.

ENJOY ♥️