Courgette & Pepper Rostis with Chipotle Mayo, Avocado & Caramelised Onions from Happy Vegan Food: Fast, Fresh, Simple Vegan by Bettina Campolucci Bordi

Ingredients

• salt and pepper, to taste
• coriander (cilantro)
• 1 avocado, sliced
• coconut oil or grapeseed oil, for frying
• 1 small red (bell) pepper, sliced thinly lengthways
• ½ teaspoon cayenne pepper
• mixed greens
• lime wedges
• sprouts
• pinch of pink Himalayan salt and black pepper
• 110 g (3¾ oz / ½ cup) Cashew Yoghurt or any plant yoghurt
• 1 teaspoon chipotle chilli paste or 1 small dried chilli
• 3 tablespoons olive oil
• 1 big onion, chopped into thin half moons
• 1 tablespoon maple syrup
• 2 tablespoons flaxseeds
• 60 ml (2 fl oz / ¼ cup) water
• 20 g (¾ oz / ⅓ cup) gluten-free breadcrumbs
• ¼ leek, thinly sliced lengthways
• squeeze of lemon
• 2 large courgettes (zucchini) (400 g / 14 oz)