Grilled Avocados with Taco Filling- 1 tablespoon olive oil, plus extra for brushing
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 teaspoons smoked paprika
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 500g beef mince
- 1 tablespoon tomato paste
- 400g tin diced tomatoes
- salt and pepper
- 4 avocados, halved
- 1 cup grated cheddar
- 1 cup shredded iceberg lettuce
- 100g heirloom cherry tomatoes, quartered
- sour cream, sliced green chilli and coriander, to serve
Harissa Hummus- 2 x 400g tins chickpeas, rinsed and drained
- 1⁄4 cup olive oil, plus extra for brushing
- 1 tablespoon lemon juice
- 1⁄4 cup tahini
- salt and pepper
- 2 teaspoons harissa paste
- 1⁄2 teaspoon sumac, plus extra to serve
- 4 avocados, halved
- 1/3 cup pomegranate seeds
- 1 cup trimmed snow pea shoots
| Grilled Avocados with Taco Filling- 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
Harissa Hummus- 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
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