Jamie Magazine
By Jamie Oliver
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.
Recipe From
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
- 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.
- 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.
- Peel, destone and slice 3 ripe avocados into wedges.
- Remove the broccoli from the griddle and add the avocado wedges, griddling until lightly charred on both sides.
- 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.
- Season with salt and pepper, blitz until combined, then spoon onto a platter.
- 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.
- Finish with a sprinkling of cayenne pepper. Serve with a pile of tacos and let everyone help themselves.
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