Chargrilled Tortilla and Avocado Salsa Stack
Serves 2

Ingredients
2-3 flour tortillas
For the salsa:
1 avocado, peeled, stoned and finely diced
2 tbsp finely chopped red onion
2 tbsp finely chopped red pepper
1 lime, juice only
2 tbsp olive oil
2 heaped tbsp Greek yoghurt


Method
1. Preheat your deep fat fryer to 190C/375F. If you don't have one, heat at least 3cm of oil in a large wok or saucepan and use cubes of bread to test when the oil is hot enough. CAUTION: Do not leave hot oil unattended and never fill the pan more than one third full of oil.
2. Mix the salsa ingredients together gently, season with salt and pepper and place in a serving bowl.
3. Cut each tortilla into 12 triangles and deep fry in the hot oil until crisp and golden. Drain on kitchen paper and serve on a plate with the salsa as a dip. Eat at once.