Save to your scrapbook
Avocado tostados with harissa dressing
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
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.
Typical values per serving:
This recipe was first published in March 2016.