Polenta Chips with a Spicy Chimichurri Dipping Sauce

INGREDIENTS

2 cups

vegetable stock

1 cup

/ 190 g) polenta

1 tbsp

garlic, finely chopped

1 tbsp

Westfalia Chilli-Flavoured Avocado Oil

1/2 cup

/ 65 g) Parmesan cheese, finely grated + extra

1/4 cup

/ 30 g) cake flour, for dusting

oil for deep frying

salt and pepper

1/2

avocado (100 g roughly) or equal amount of Westfalia Plain Guacamole

1/4 cup

Westfalia Chilli-Flavoured Avocado Oil

1/4 cup

Greek yoghurt

1/4 cup

flat leaf parsley

1/4 cup

basil

1/4 cup

coriander

2 tbsp

red wine vinegar

1 tsp

garlic, finely chopped

salt and pepper