PREP TIME: 50 mins. SERVINGS: 4-6

We've made over this crowd-pleasing dish with some new ideas and plant-based alternatives that will make even traditionalists happy.

INGREDIENTS

AP Muhammara Dip

Corn Tortillas or Taco Shells

Portobello Mushrooms, 6

Red Onion, 1 large

2 Avocados

Green or Red Peppers, 2 large

Courgette, 1 large

Radishes, 6

Pickled Mango Slaw (see recipe)

Fresh Limes, 3

Mixed Leaves

Fresh Coriander or Basil

Olive Oil

Himalayan Pink Salt & Cracked Black Pepper

DIRECTIONS

1. Finely dice onion. Grate courgette. Separately slice mushrooms and peppers. Finely slice or grate radishes. Quarter 2 limes. Set all aside.

2. For guacamole, scoop out avocado flesh and mash with juice of quarter of a lime, season with salt and pepper and top with a little fresh chopped coriander or basil.

3. In a food processor, pulse sliced mushrooms with a pinch of salt and some black pepper until coarsely chopped. Remove and add to a bowl. 4. In a large pan heat 1 tablespoon of olive oil over medium heat and fry onions until starting to brown and then add mushrooms and cook until browning and water is cooked out. Remove and set aside. 5. Add fresh oil to the pan and add pepper and courgettes. Saute until crispy. Add mushroom and onion mix and stir to combine for another couple of minutes. Transfer to a serving bowl.

6. Arrange a tray with bowls of mixed leaves, radishes, guacamole, Pickled Mango Slaw, Muhammara dip, tortillas/taco shells, and lime wedges for everyone to serve themselves.