TODAY’S RECIPE: Mushroom fajitas with avocado hummus

FOUR of your five-aday. Serves: 2.

Ingredients

1 large avocado, stoned, peeled and chopped 400g can chickpeas, drained and rinsed 1 garlic clove, crushed Zest and juice 1 lemon 2 tomatoes, deseeded and diced 1 red onion, cut into thick rounds 2 large flat mushrooms, sliced 2 tbsp olive oil 2 tsp fajita spice mix 4 tortillas To serve: Shredded Little Gem lettuce Tabasco sauce

Method

1. Put avocado, chickpeas, garlic, lemon zest and juice in a food processor and whizz until it forms a chunky consistency. Spoon into a bowl, season and stir in tomatoes.

2 Drizzle onion and mushroom with oil and sprinkle over fajita seasoning. Heat a griddle pan over a high heat and cook onion for two minutes on each side, then remove from pan and keep warm. Cook mushrooms for two minutes on each side or until softened and turning golden.

3 Spread avocado hummus down middle of each tortilla and top with mushrooms and onions. Add shredded lettuce and a dash of Tabasco, if you like, and wrap up.