the sun's out! it's tlayuda time!

I've never had a traditional tlayuda or even been to Mexico, but I read about a recipe for one in the paper this weekend and I had to veganize it. In London the sun's just started shining again and everyone's got a spring in their step. This is a sunshine-y lunch to the MAX. I doubt this recipe is even that close to a traditional tlayuda (help me out Mexican amigos), but it's a vegan-sun's-a-shining-London version and it's rad.

Best lunch for a long time!

You'll need:

Flatbread (1 per person, probably 2 because they're so yum). I used the round thin kind, not the puffy naan type.

1/4 bag of spinach

1/2 red onion, chopped

1/2 lime

a bunch of coriander, chopped

1/2 a tin of chickpeas

1 spring onion, chopped

pinch of chili flakes

1/2 tsp ground coriander

A really ripe avocado, or some guacamole

Drain the chickpeas and put them into a pan with deep sides (a wok is perfect for this recipe) with a splash of sunflower oil and the chili flakes and ground coriander. Turn the heat up to a medium high and fry them until they soften a bit and the spices and oil are all mixed, 3 minutes ish?

Tip them out of the pan into a bowl and mash them gently with a fork, just to loosen them up a bit.

Into the same pan, put a tsp or so of soya margarine in, and about 1/4 of a bag of spinach per person. Turn the heat down slightly and stir it around until it's all wilted. Tip out of the pan into another bowl.

Grab your flatbread and put it straight into the buttery oily pan for about 30 seconds. Flip it over, then quickly spread the mashed avo/guacamole over it. Tip on a handful of the chickpea mix, some spinach, some red onion, spring onion and the coriander. Squeeze the juice of half a lime over everything.

Then grab a spatula and smoothly from one side, pick it up and flip one side of the flatbread over so it looks a bit like a taco.

Give it another 10 seconds or so, then carefully scoop it up and put onto a dish. Serve with a lime wedge and any leftover fillings.

ps. try and get everything chopped and prepared before you start, I don't want to hear about any poor burnt little tlayudas ok?