Heat oil in a large frying pan over high heat. Add the onion and garlic to the pan and cook for 4-5 minutes or until golden. Add the spices and mix

Add the mince and break it up with the back of a spoon, cooking for 5-6 minutes or until brown. Add the tomato paste, tinned tomatoes, 1⁄2 cup water, salt and pepper. Simmer over medium heat for 12 – 15 minutes or until reduced

Preheat a chargrill pan to high heat. Add a round piece of baking paper to the pan. Brush the avocado halves with the extra oil and chargrill the cut side for 2 minutes or until lightly charred

To serve, divide the mince, cheese, lettuce and tomatoes between each avocado half. Serve with sour cream, chilli and coriander

Put one tin of chickpeas, 2 tablespoons oil, lemon juice, tahini, 1⁄4 cup water, salt and pepper in a small food processor, or use a hand-held blender, and process until combined and smooth

Heat remaining oil in a large non-stick frying pan over high heat. Add the remaining chickpeas, harisssa and sumac and cook for 2-3 minutes, or until lightly browned and warm

Preheat a chargrill pan to high heat. Add a round piece of baking paper to the pan. Brush the avocado halves with the extra oil and chargrill the cut side for 2 minutes or until lightly charred

To serve, spoon the hummus into the centre of each avocado. Top with harissa chickpeas, pomegranate, snow pea shoots and sprinkle with extra sumac