zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    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

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary