Sweet & Sour vegan tostada

Ingredients:

• 4 Aviko Hash Browns
• 3 limes
• 1/2 red pepper
• 200 g raspberries
• 2 tbsp sugar
• 1 avocado
• 1/4 tsp ground cumin
• 1 tomato
• 5 cm cucumber
• 2 strawberries
• 2 apricots
• 3 mint leaves
• 2 tbsp extra virgin olive oil

Method

Preparation: 20 minutes

• Scrub 1 lime clean and grate the green zest. Reserve the lime zest. Remove the seeds from the red pepper and chop finely.
• Heat the raspberries with the juice of 1 lime, 100 ml of water, the sugar and finely chopped red pepper for 10 minutes in a saucepan. Rub the coulis through a sieve and let cool.
• Prepare the Hash Browns on the BBQ or in the oven according to the instructions on the packaging.
• Mash the flesh of the avocado. Season with the juice of 1 lime, cumin, salt and pepper.
• Cut the tomato into quarters, remove the seeds and cut the flesh into tiny cubes. Also cut the cucumber, strawberries and apricots into tiny cubes. Finely chop the mint leaves.
• For the pico de gallo, mix the tomato with the cucumber, strawberry, apricot and olive oil. Season with lime juice, 1 tablespoon finely chopped mint, salt and pepper.
  • Flatten the Hash Browns gently in a frying pan and place on 4 plates. Spread 1 tablespoon of guacamole and
  the pico de gallo on top of each tostada. Sprinkle with a little lime zest and finely chopped mint. Spoon some
  raspberry chili coulis around the tostada.

Tip: Surprise your guests with raspberry chili coulis as a dessert sauce. Delicious with cheesecake and brownie or
on vanilla ice cream.