Baked Spiced Courgette “Fries”

Ingredients

• 2 medium courgettes
• 1 egg or 1/2 cup plant based milk
• 1 cup Panko breadcrumbs or breadcrumbs of your choice
• 3 tablespoons parmesan grated ( optional)
• 2 teaspoons garam masala
• 1 tsp garlic powder
• 1 tsp mixed Italian herbs ( dried)

Preparation:

Preheat the oven to 220C and line two baking trays with parchment paper.
Slice the courgettes in half, then half again, then into quarters. You should have 16 slices per courgette.
Crack the egg in a small bowl or container and lightly beat it.
Add the Panko, parmesan and spices to a separate bowl or container and stir to combine.
Dip a slice of courgette in the egg wash and transfer to the crumb mix. Use your other hand to coat the courgette in the crumb mix and transfer to the baking tray. Repeat this process until all courgettes are coated.
Bake for 25-30 minutes, flipping halfway through. Serve immediately with tahini dipping sauce

Tahini lemon dip

Ingredients

• 1/4 cup tahini
• 1/3 cup water
• 1 tablespoon maple syrup or honey
• 1 lemon juiced
• 1 teaspoon cumin powder
• 1 garlic clove minced
• salt and pepper to taste

Preparation:

Add all ingredients to a small bowl and whisk together.
Store it in a sealed container in the fridge for up to a week.
Note:
Add more water as needed for a thinner consistency.