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Avocado, Pomegranate, and Mango Salsa with Heart-Shaped Tortilla Crisps – Serves 4


For the Salsa:
· 2 ripe avocados, diced (about 400g)
· 1 cup pomegranate seeds (about 175g)
· 1 small mango, diced (about 200g)
· 2 spring onions sliced
· 1/2 red onion, finely chopped (about 60g)
· 1 jalapeño, seeds removed and finely chopped (about 30g)
· 1/4 cup fresh coriander chopped (about 15g)
· Juice of 1 lime
· Salt and pepper to taste
For the Heart-Shaped Tortilla Crisps:
· Tortilla wraps
· Olive oil for drizzling
· Peri Peri marinade for sprinkling
Additional Toppings:
· A good dollop of natural yogurt
1. Prepare the Salsa:
· Dice the avocados and mango, placing them in a mixing bowl.
· Add pomegranate seeds to the bowl.
· Finely chop the red onion, jalapeño, coriander and spring onions
· Combine all the salsa ingredients in the bowl.
2. Prepare the Heart-Shaped Tortilla Crisps:
· Preheat the oven to 350°F (180°C).
· Cut out heart shapes from tortilla wraps using a heart cookie cutter.
· Place the heart-shaped tortillas on a baking sheet.
· Drizzle olive oil over the tortilla shapes and sprinkle with peri peri marinade.
· Bake in the oven until golden brown and crisp.


3. Assemble the Dish:
· Place the avocado, pomegranate, and mango salsa in the middle of a serving plate.
· Arrange the heart-shaped tortilla crisps around the edges of the plate.
· Top the salsa with a dollop of yogurt.
4. Serve and Enjoy:
· Serve immediately, allowing guests to scoop up the flavorful salsa with the heart-shaped tortilla crisps.

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