Crispy Corners with Two Different Dips

Name: Crispy Corners with Two Different Dips
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 portions
Ingredients: avocado; Vegan alternative to mayonnaise; lime juice; coriander; parsley; Piment d’Espelette or chili powder; salt; pepper; tomatoes, chopped; Byodo tomato-bell pepper paste double fruit; red onion; garlic clove; Byodo brat-olive mediterran; chili pepper, small; agave syrup; vinegar; thyme, fresh; smoked paprika powder

Preparation time: 10 min
Cooking time: 15 min
Total time: 25 min

Difficulty: easy

Ingredients

For the coriander-avocado dip

0.5 pc avocado

2 tb Vegan alternative to mayonnaise

3 tb lime juice

10 pc coriander

3 pc parsley

1 Knife tip(s) Piment d’Espelette or chili powder

Some salt

pepper

For the tomato salsa

200 g tomatoes, chopped

2 tb Byodo tomato-bell pepper paste double fruit

0.5 pc red onion

0.5 pc garlic clove

1 tb Byodo brat-olive mediterran

1 pc chili pepper, small

1 tb agave syrup

1 tb vinegar

2 Sprig(s) thyme, fresh

1 Knife tip(s) smoked paprika powder

Some salt

Some pepper

Preparation

1. For the Coriander-Avocado Dip

Halve the avocado and scoop out the avocado flesh with a spoon. Place it in a bowl and mash it into a creamy texture with a fork, along with the vegan mayo alternative and lemon juice. Pluck the coriander and parsley leaves from their stems and roughly chop them. Mix them into the avocado cream. Season with salt and pepper to taste, and add Piment d’Espelette or chili powder for desired spiciness.

2. For the Tomato Salsa

Finely chop the onion and garlic. Remove the seeds from the chili pepper and cut it into fine pieces. Sauté the onion and garlic in Byodo Olive Oil in a pan. Add tomatoes, Byodo Tomato-Paprika Double Fruit Paste, Byodo vinegar, chili pepper, smoked paprika powder, thyme leaves, and agave syrup. Let everything simmer over low heat for 15 minutes. Season with sea salt and fine-grain pepper to taste.

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