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    Avocado tostados with harissa dressing

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    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

    Ingredients

    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 

    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.

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