Vegan Tacos

Grilled Salmon
Vegan Tacos


  • 1 head of broccoli
  • Olive oil
  • 3 ripe avocados
  • Ground cayenne pepper
  • Tortillas


  • 1 bunch of fresh coriander
  • 250 g ricotta cheese
  • 1 splash of milk
  • 1 clove of garlic
  • 2 limes


  1. Cut 1 head of broccoli into 1 cm slices, then toss in a little olive oil and a pinch of salt and black pepper.
  2. 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.
  3. Peel, destone and slice 3 avocados into wedges.
  4. Remove broccoli from the pan and add the avocado wedges, griddling until lightly charred on both sides.
  5. 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.
  6. Season with salt and pepper, blitz until combined.
  7. 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.
  8. Spread tortillas with ricotta dressing. Place two avocado wedges and broccoli on a single tortilla.
  9. Garnish with cilantro and sprinkle with ground cayenne pepper.


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