Difficulty: Easy - for beginners
3 ripe avocados
sea salt and freshly ground pepper
2 large handfuls of plain tortilla chips
a large handful of freshly grated cheddar cheese
a handful of pine nuts
a handful of pumpkin seeds
1 bundle if cress, snipped
4 good handfuls of mixed interesting salad leaves, washed and dried
juice of 1 lemon
extra virgin olive oil
2 Scotch bonnets or other interesting chillies, seeded and finely sliced
Preheat your oven to full whack. (I did 425 and used my grill pan in the oven)
Halve, stone and peel your avocados and lay them on a roasting tray. Drizzle over some olive oil and season generously with salt and pepper and a good pinch of cumin seeds. Toss until nicely coated, then roast in the oven for 15 minutes so they get a bit of color. While this is happening, get another tray, lay out your tortilla chips and sprinkle over the cheddar, pine nuts and pumpkin seeds. Pop this tray into the oven about 4 minutes before the avocado is ready to come out, so the cheese has time to melt and the nuts and seeds toast a little.
Mix your cress and salad leaves together. Drizzle over the lemon juice and three times as much extra virgin olive oil and sprinkle over a good pinch of salt and pepper. Quickly toss together so everything is perfectly dressed. Take you avocados and tray of tortillas out of the oven.
Place your cheesy tortilla chips, nuts and seeds on a platter or divide between plates, slice or tear over the avocado, then scatter your lovely dressed salad over the top. Finish by sprinkling over as much fresh chilli as you dare.