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Avocado, Feta & Crispy Kale Tostadas
Toastadas are a Mexican dish that have crisp and crunchy tortillas as their base, with heaps of tasty toppings piled on top. This version uses wholeblend flatbreads as the base. You'll bake them in the oven, then load them with soured cream, roast chickpeas and kale, avocado salsa and creamy crumbles of feta cheese.
Ingredients
- 4 wholeblend flatbreads
- 1 red onion
- 2 vine tomatoes
- 1 ripe avocado
- 1 garlic clove
- 1 lime
- 400g tin of chickpeas
- 200g kale
- 1 tbsp fajita seasoning
- 200ml soured cream
- 120g feta
Prep: 20 mins | Cook: 30 mins
Method
1. Warm your oven to 200°C/Fan 180°C/Gas 6. When the oven is hot, slide the flatbreads onto the top and middle shelves of the oven. Bake for 6-8 mins, till crisp and golden brown. Remove the flatbreads from the oven and pop to one side. Leave the oven on.
2. Peel and finely chop the onion. Dice the tomatoes. Halve the avocado and scoop out the stone. Peel away the skin and dice the avocado into 1cm-thick pieces. Peel and finely chop or grate the garlic clove.
3. Slide the onion, tomato, avocado and garlic into a bowl and season with a pinch of salt and pepper. Grate in the lime zest and squeeze in the juice. Stir to combine, then pop the bowl to one side. This is your avocado salsa.
4. Drain the chickpeas and rinse under cold water. Shake the chickpeas as dry as possible, then transfer them to a large roasting tin. Drizzle over 2 tbsp oil and add a pinch of salt and pepper. Toss to coat the chickpeas in the oil. Roast the chickpeas for 10 mins, till they are slightly golden and starting to crisp up.
5. While the chickpeas roast, strip the kale leaves from the thick stalks. Chop the kale leaves into bite-sized pieces. Once the chickpeas have cooked for 10 mins, remove tin from the oven. Scatter over the kale leaves and dust over the fajita seasoning. Toss the kale and chickpeas together to coat the leaves in some of the oil, then return the tin to the oven. Cook for a further 6-8 mins, till the kale is crispy and slightly charred at the edges.
6. Arrange the flatbreads on a large board, platter, or serving plates. Spread a dollop of soured cream on each flatbread and scatter over the some of the avocado salsa. Top with the roasted chickpeas and kale, then crumble over the feta cheese and serve.
7. No Waste, More Taste
Drain your chickpeas over a bowl to catch the liquid from the tin. This liquid is called aquafaba and it can be used in place of egg whites in meringues or cocktails. Go to abelandcole.co.uk/recipes and search for ‘aquafaba’ to find some recipes that will help you use your leftover aquafaba up.
Drain your chickpeas over a bowl to catch the liquid from the tin. This liquid is called aquafaba and it can be used in place of egg whites in meringues or cocktails. Go to abelandcole.co.uk/recipes and search for ‘aquafaba’ to find some recipes that will help you use your leftover aquafaba up.
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