Ingredients for the chickpea fries
- 500 ml milk
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tsp fleur de sel
- 1 tsp ground coriander
- 125 g chickpea flour
- 50 g durum wheat semolina
- Oil for deep-frying
To prepare the chickpea fries
Line a tin (approx. 20 × 20 cm) with baking paper.Bring the milk to the boil in a pan along with the olive oil, butter, salt and ground coriander. Stir in the chickpea flour and simmer for4 mins., stirring vigorously. Transfer to the tin and spread to approx. 1.5 cm thick.Leave to cool and place in the fridge.Cut into thick sticks and roll in the durum wheat semolina. Deep fry the sticks in oil (170 °C) until golden brown, season with salt andserve immediately.
Ingredients for the rosemary yoghurt
- 1 ripe avocado
- 200 g Greek yoghurt
- 1 tbsp finely chopped rosemary needles
- 1 lime, finely grated zest and 1 tbsp juice
- Salt
To prepare the rosemary yoghurt
To make the rosemary yoghurt, scoop the avocado out of the skin and combine with the remaining ingredients to form a creamy mixture.