Avocado tostados with harissa dressing

Name: Avocado tostados with harissa dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 Santa Maria Corn & Wheat Soft Tortillas; Sunflower oil spray; 190 g Waitrose Popped Garden Peas; 1 tbsp Cooks’ Ingredients Ruby Rose Harissa Paste; 2 tbsp olive oil; ½ Juice of lemon; 2 Waitrose Perfectly Ripe Avocados; 100 g essential Waitrose Greek Light Salad Cheese, crumbled; 4 salad onions, thinly sliced; 2 tsp cumin seeds, toasted; 25 g pack Cooks’ Ingredients Mint, leaves only

1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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Ingredients

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

Method

Preheat the oven to 200ºC, gas mark 6. Spray the tortillas with the oil and bake for 5-8 minutes until crisp and golden.
Meanwhile, cook the peas in boiling water for 2-3 minutes then drain and cool.
To make the dressing, stir together the harissa paste, olive oil and lemon juice.
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.