Grilled avocado halves with harissa hummus and tahini yogurt

20 MINUTES | SERVES 8 AS A SIDE | EASY |

lemons 2, 1 juiced and 1 halved

avocados 4 firm but ripe

olive oil for brushing

flatbreads warmed, to serve HUMMUS

chickpeas 400g tin, drained and rinsed tahini 50g

ground cumin 1 tsp

chilli powder 1/2 tsp

coriander chopped to make 2 tbsp, plus extra to serve

harissa 2 tbsp, plus extra to serve TAHINI YOGURT

tahini 2 tbsp

greek yogurt 8 tbsp

garlic 1 small clove, crushed

1 For the hummus, put most of the chickpeas in a blender with the tahini, cumin, chilli powder and 3 tbsp of the lemon juice. Whizz to a smooth purée. Season with a good pinch of salt and add a splash of water if needed to combine. Stir in the coriander, harissa and remaining whole chickpeas. Cover and chill.

2 For the tahini yogurt, whisk the tahini with the yogurt, remaining lemon juice and garlic. Season. Add a little water if needed – the mixture should be a drizzling consistency.

3 Halve the avocados, remove the stones and brush all over with oil. Season the flesh and put on the grill. Cook without moving for 2-3 minutes or until the avocado releases itself from the grill. Char the lemon halves on the grill. Put the avocados on a platter, squeeze over the charred lemons, spoon the hummus into the middles, then drizzle over the tahini yogurt. Scatter with more coriander and some harissa, if you like. Serve with flatbreads and any remaining hummus.

PER SERVING 328 kcals | fat 27.3g saturates 7.2g | carbs 8.8g | sugars 2.9g fibre 6.5g | protein 8.5g | salt 0.2g