Mix 1 teaspoon each of extra virgin olive oil and white wine vinegar with a pinch of sea salt and black pepper in a large bowl. Put a large frying pan on a high heat.
Rinse 6 spears each of asparagus and broccoli, then trim off the tougher ends and split the spears lengthways (other seasonal greens are great too, so embrace the best that the season has to offer). Place in the hot pan – the moisture from rinsing them will briefly steam the veg before they start to scald and char – turn halfway.
Halve 2 ripe tomatoes across the middle and add to the pan cut side down. Leave it all for 5 minutes, or until gnarly and on the edge of catching, removing and tossing in the bowl of dressing as and when they’re done.
Peel and destone ½ a ripe avocado, smash up in a pestle and mortar until smooth, then muddle in the juice from 1 lime and season to perfection.
To make your tortillas, simply mix 80g of wholemeal self-raising flour with 50ml of water and a pinch of salt until you have a smooth, pliable dough.
On a lightly floured surface, roll out one half until 3mm thick and about 20cm in diameter, then cook through and char on one side only in a hot frying pan, so the top bubbles up, and repeat when done, I like to rest them over a rolling pin to give a natural curve to hold your filling.
Serve each tortilla loaded up with scalded veg. Divide up and spoon over the smashed avo, then top each tortilla with 1 heaped tablespoon of cottage cheese and a drizzle of chilli sauce, to finish.