COURGETTE OR MARROW FRIES WITH SESAME SEEDS

SERVES 2–4

1 tbsp Lucy Bee coconut oil, melted, plus extra for greasing

½ large marrow (vegetable marrow) or 4 small courgettes (zucchini)

1 medium egg

40g/1½ oz almond flour

40g/generous ½ cup sesame seeds

Lucy Bee Himalayan salt and ground black pepper

Preheat the oven to 180°C/350°F/gas mark 4. Grease a large baking tray with coconut oil.

Thoroughly wash the marrow or courgettes (zucchini) and cut into chunky chip shapes.

Beat the egg in a bowl. In a separate bowl, mix the almond flour, sesame seeds and some seasoning together.

Dip each courgette or marrow chip into the egg, then roll in the flour mixture, transferring them to the greased baking tray in a single layer. Drizzle over the melted coconut oil and bake for 40 minutes, until crisp and golden.

TIP

Plain (all-purpose) flour is fine instead of almond flour, if there’s no need to be gluten-free.