Makes about 2.5 cups
Ingredients:
½ large ripe avocado
1 15½-ounce can chickpeas, rinsed, drained
⅓cup tahini, well mixed
¼ cup plus 1 tablespoon fresh lime juice
1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board
¾ teaspoon (or more) kosher salt
10 cranks freshly ground black pepper
¼ teaspoon ground cumin
1 cup cilantro leaves with tender stems
2 tablespoons olive oil, plus more for drizzling
Toasted pumpkin seeds (pepitas; for serving)
Prep time: 50mins
Cook time: 25mins
Serves: 4
Ingredients
2 large, very ripe avocados
Juice 1 lemon
8 seeded soft tortillas, or your favourite flatbreads, warmed
Small bunch coriander, to serve
For the onions
1 large red onion, very thinly sliced
100ml red wine vinegar
4 tbsp caster sugar
For the chicken
4 skinless chicken breasts, each cut into 3-4 chunky strips
284ml pot buttermilk
85g polenta or cornmeal
85g plain flour
1 tbsp sesame seed
1 tbsp sweet paprika
½ tsp cayenne pepper
2 pinches ground cinnamon
1 tsp garlic salt (or normal salt)
Sunflower oil, for shallow-frying
