Vegan Tacos

INGREDIENTS

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

DRESSING

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

DIRECTIONS

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 45 g of fresh coriander into a blender with 250 g 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.