Avocado, Tahini And Olive Smash Flatbreads

Recipe By:  Anna Jones

I often double this recipe and serve it in bowls with homemade tortilla chips, to make an amazing snack for a crowd.

  •  2 ripe avocados
  • ½ a lemon
  • 1 clementine, or ½ an orange
  • 2 tbsp tahini
  • 2 handfuls of Kalamata olives
  • ½ a small clove of garlic

To Serve

  • 4 flatbreads or tortillas
  • chilli flakes
  • toasted cumin seeds
  • fresh green herbs (I use dill, basil or parsley)
  • feta cheese (optional)
Directions Yield:  SERVES 2 AS A LUNCH OR 4 AS A SNACK
  1.  Get all your ingredients together. Halve and de-stone the avocados and scoop the fresh into a bowl with a good pinch of salt and pepper. Squeeze over the juice of the lemon and the clementine or orange. Add the tahini and roughly smash and mash until you have a half smooth, half chunky mixture.
  2. De-stone and roughly chop the olives and add them to the bowl. Very finely chop or grate the garlic and add that to the bowl too. Gently mix to combine.
  3. Heat the flatbreads either in a dry frying pan or on an open gas fame, turning them with tongs once they have browned a little. This will take a few seconds on a gas hob and more like 30 seconds to 1 minute in a pan. Cut the flatbreads into quarters and pile on the avocado mixture. Top with a scattering of chilli flakes, toasted cumin seeds and a few delicate herbs. If you like you can add a crumble of feta.

Courtesy of HarperCollins Publishers
A Modern Way to Cook