Avocado tostados with harissa dressing

Avocado tostados with harissa dressing

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  • 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
  • ½ x 25g pack Cooks’ Ingredients Mint, leaves only

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,725kJ/ 414kcals

Fat

26g

Saturated Fat

6.5g

Carbohydrates

28g

Sugars

3.6g

Fibre

6.4g

Protein

13g

Salt

1.1g

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Overall rating (4/5)

4 out of 5 stars1 rating