Fried Zucchini with Almonds & Mint on Avocado Tarragon Crema

Recipe Annabel Langbein / Styling Fiona Lascelles / Photography Tony Nyberg

	3-4 tablespoons olive oil for frying
	6 zucchini (about 800g), trimmed and sliced into 1cm rounds
	¼ packed cup shredded mint leaves, no stems, to garnish
	½ cup tamari roasted almonds, roughly chopped, to garnish
	AVOCADO TARRAGON CREMA
	flesh of 2 large avocados
	1 fat clove garlic, crushed to a paste with ¾ teaspoon salt
	3 tablespoons lemon juice
	a handful rocket or spinach leaves (25g), no stems
	2 tablespoons fresh tarragon leaves, no stems

1.	Heat about one tablespoon of the oil (just enough to film the bottom of the pan) in a large heavy frying pan, tilting to spread out evenly.
2.	Cover the base of the pan with a single layer of zucchini slices, without overcrowding.
3.	Season with salt and pepper and cook until starting to blister and brown (2-3 minutes) then flip and cook the other side, transferring them to a plate as they are done.
4.	Repeat to cook the rest of the zucchini, seasoning each batch as you go on one side, and adding a little more oil as needed between batches.
5.	To make the avocado crema, scoop the avocado flesh into the bowl of a food processor, add all the other ingredients and blitz to a smooth purée.
6.	Check the seasoning and acid balance and adjust to taste as needed with lemon, salt and pepper.
7.	The crema can be made 2-3 hours before serving.
8.	To serve, spoon avocado crema onto a serving platter and spread out with the back of a spoon.
9.	Toss the mint and almonds through the zucchini and pile on top.