In a bowl, whisk the flour with a pinch of sea salt and 150ml of water until you have a smooth batter.
In a blender, blitz the drained peppers with the harissa and half the yoghurt until smooth, then season to perfection.
Trim and halve the spring onions.
Halve and destone the avocado, use a spoon to scoop the halves out of the skins, then cut each half into four wedges.
Place a large sturdy pan on a high heat with 2cm of olive oil.
Use a thermometer to tell when it’s ready (170°C), or add a spring onion trimming and wait until it turns golden – that’s the sign it’s good to go.
One by one, dip the avocado, spring onions and parsley into the batter and, letting any excess drip off, place gently in the oil, turning with tongs when golden.
Remove to kitchen paper to drain well, then serve sprinkled with a little salt.
Ripple the remaining yoghurt through the pepper mixture, for dipping, and serve with lime wedges, for squeezing over.
