“Mouthwatering South African Veggie Brunch Delight: Butternut Squash Rostis with Avocado Mousse and Roasted Cherry Tomatoes”

Allergens

None (excluding potential allergies to avocado or nuts)

Ingredients

• 2 cups grated butternut squash
• 1 ripe avocado
• 3 tbsp lemon juice, divided
• 6 oz cherry tomatoes
• 1/2 cup chickpea flour
• 1/4 cup almond milk
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• Olive oil
• Fresh parsley, for garnish

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine grated butternut squash, chickpea flour, almond milk, 2 tbsp lemon juice, garlic powder, onion powder, salt, and pepper. Mix well and shape into 8 rostis.
3. Place the rostis onto the prepared baking sheet and bake for 20 minutes or until golden brown and crispy.
4. While the rostis are baking, halve the cherry tomatoes and toss them with 1 tbsp lemon juice, salt, and pepper. Spread them out on another parchment lined baking sheet and roast in the oven for 15 minutes.
5. To make the avocado mousse, blend the avocado, remaining 1 tbsp of lemon juice, and a pinch of salt until smooth and creamy.
6. To serve, place 2 rostis on each plate, top with avocado mousse, and surround with roasted cherry tomatoes. Garnish with fresh parsley.

Chef’s Insight

The perfect blend of textures and flavors makes this brunch dish a delight for any vegetarian palate.

Notes

Feel free to add additional herbs or spices to suit your taste preferences.