Ingredients
- 1 Sweet Potato
- 1 Courgette
- 1 Parsnip
- 6 Spears of Asparagus
- 60g of Ground Almonds
- 40g Parmesan (Grated)
- 3 Generous Pinches of Black Pepper
- 1 Medium Egg
How To Make
1. Prepare: Preheat the over to 200°C (400°F / Gas Mark 6). Line a large baking tray with greaseproof paper. Remove any hard ends from the vegetables and slice them all into thin chip size pieces (just cut the asparagus in half). Mix the almonds, cheese, salt and pepper in a large bowl. Whisk the egg. Dip the vegetable strips into the egg and then straight into the almond mix and place on the baking tray (not on top of each other).
2. Cook: Put the nuts into a mixing container of a hand blenders, bullet-type blender or Super Blend and whizz for 10 seconds until the nuts are ground. Add the remaining ingredients (except the kale) and whizz for 20 - 30 seconds until smooth.
