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Two More Ways to Get More for Less
1 head of broccoli
3 ripe avocados
Ground cayenne pepper
1 bunch of fresh coriander
250 g ricotta cheese
1 splash of milk
1 clove of garlic
Cut 1 head of broccoli into 1 cm slices, then toss in a little olive oil and a pinch of salt and black pepper.
Place a griddle pan over a high heat. Lay broccoli on the hot griddle and cook for 3 to 4 minutes on each side, or until charred.
Peel, destone and slice 3 avocados into wedges.
Remove broccoli from the pan and add the avocado wedges, griddling until lightly charred on both sides.
For the dressing, put 45g of fresh coriander 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.
Preheat the oven to 325 degrees F. Arrange tortillas in a single layer on a large baking sheet. Bake tortillas in the preheated oven until heated through, 2 to 5 minutes.
Spread tortillas with ricotta dressing. Place two avocado wedges and broccoli on a single tortilla.
Garnish with cilantro and sprinkle with ground cayenne pepper.
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