1/2 x 25g pack Cooks’ Ingredients Mint, leaves only
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.