Griddled avocado & broccoli tacos

Griddled avocado & broccoli tacos

For a veg-packed, flavour-packed taco party!

Griddled avocado & broccoli tacos

40 mins

Not Too Tricky

makes 16

About the recipe

These charred greens offer a delicious mixture of textures. Take straight to the table and let your lucky guests build their own.


nutrition per serving

182

Calories


8.8g

Fat


2.4g

Saturates


1.2g

Sugars


0.3g

Salt


5.9g

Protein


21.1g

Carbs


2.1g

Fibre


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Jamie Oliver

Ingredients

50g pumpkin seeds

1 head of broccoli

olive oil

3 ripe avocados

ground cayenne pepper

16 tacos

DRESSING

1 large bunch of fresh coriander (60g)

250g ricotta cheese

1 splash of milk

2 limes

1 clove of garlic

Method

  1. Place a griddle pan over a high heat, scatter in 50g of pumpkin seeds and toast for 1 to 2 minutes, then remove to a bowl.
  2. Cut 1 head of broccoli into 1cm slices, then toss in a little olive oil and a pinch of sea salt and black pepper. Lay them on the hot griddle and cook for 3 to 4 minutes on each side, or until charred and just cooked through – you want them to retain a bit of bite.
  3. Peel, destone and slice 3 ripe avocados into wedges.
  4. Remove the broccoli from the griddle and add the avocado wedges, griddling until lightly charred on both sides.
  5. For the dressing, put 45g of fresh coriander (stalks and all) into a blender with 250g of ricotta and 1 splash of milk. Squeeze in the juice from 2 limes and peel and finely grate in 1 clove of garlic.
  6. Season with salt and pepper, blitz until combined, then spoon onto a platter.
  7. Top the dressing with the griddled veg and a drizzle of olive oil. Pick over the remaining 15g of coriander leaves and sprinkle with the toasted pumpkin seeds.
  8. Finish with a sprinkling of cayenne pepper. Serve with a pile of tacos and let everyone help themselves.

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