Potato Wedges And Crudites With Avocado Mousse And Tomato Salsa, - cooking recipe

Ingredients

1 3/4 lbs potatoes, peeled and cut into wedges
1 tbsp coarse salt
1 lb tomatoes, diced
1 small onion, peeled and diced
2 None scallions, trimmed and finely sliced
1-2 tbsp balsamic vinegar
Few drops hot sauce
1 clove garlic, peeled and crushed
3 sprigs parsley, coarsely chopped
1 tbsp lemon juice
1 large avocado, halved and pitted
8 oz cottage or ricotta cheese
4 stalks celery
2 None carrots, peeled
1/2 None cucumber

Preparation

Preheat the oven to 400\u00b0F. Spread the potato wedges on a baking pan lined with parchment paper. Sprinkle with salt and bake for 30 mins, turning them over halfway through cooking.
To make the tomato salsa, mix the tomato, onion and scallion and season with salt, vinegar and hot sauce.
To make the mousse, mix the garlic, parsley and lemon juice. Mash in the avocado flesh. Stir in the cheese and season with salt and pepper.
Cut the celery, carrots and cucumber into long pieces and serve with the hot potato wedges, avocado mousse and salsa.