Avocado tostados with harissa dressing

Avocado on toast is becoming one of the most talked about foods due to its filling and nutritious nature. This recipe uses a lighter tortilla base and adds depth of flavour with harissa paste. 

  • Preparation time: 10 minutes
  • Cooking time: 10 minutes
  • Total time: 20 minutes 20 minutes

Serves: 4


4 Santa Maria Corn & Wheat Soft Tortillas
Sunflower oil spray
190g pack Waitrose Popped Garden Peas
1 tbsp Cooks’ Ingredients Ruby Rose Harissa Paste
2 tbsp olive oil
Juice ½ lemon
2 Waitrose Perfectly Ripe Avocados
100g essential Waitrose Greek Light Salad Cheese, crumbled
4 salad onions, thinly sliced
2 tsp cumin seeds, toasted
½ x 25g pack Cooks’ Ingredients Mint, leaves only 


1. Preheat the oven to 200ºC, gas mark 6. Spray the tortillas with the oil and bake for 5-8 minutes until crisp and golden.

2. Meanwhile, cook the peas in boiling water for 2-3 minutes then drain and cool.

3. To make the dressing, stir together the harissa paste, olive oil and lemon juice.

4 Skin the avocado, cut in half and remove the stone. Mash each half roughly with a fork and spread onto each tortilla. Scatter over the peas, cheese, salad onions and cumin seeds. Drizzle over the dressing, scatter with mint leaves and serve.