The new vegetarian: Mexican fattoush with grilled tomato, cape gooseberries and spring onion recipe 600g (1lb 4oz) small ripe tomatoes 600g (1lb 4oz) fresh or frozen baby broad beans 4 corn tortillas 1 tbsp chipotle chilli paste (optional) 20 spring onions 200g (7oz) cape gooseberries, hulled about 4 tbsp extra-virgin olive oil juice of 1 large lime 2-3 tsp green Tabasco 4 avocados 2 tbsp pumpkin seeds, toasted fresh coriander leaves, to garnish Preheat the oven to 200°C/400°F/gas mark 6. Brush each tortilla with a bit of chipotle paste, if you fancy it. Bake for 10 minutes until crisp. Leave to cool then break into small chunks. Switch the oven to grill. Trim the top of the spring onions, leaving about 10cm (4in) of green. Place them in a bowl with the cape gooseberries. Drizzle lightly with 1 tbsp of the olive oil and toss. Arrange on a non-stick baking-tray or some foil and grill for three to four minutes, turning once. Reserve the juices for the dressing. Mix the grilling juices with the lime, Tabasco and a pinch of salt. Whisk in the remaining oil little by little until well blended. Peel, stone and chop the avocados. Add the broad beans, tomatoes and dressing and toss delicately. Place the salad on plates, garnish with grilled spring onions, cape gooseberries, tortilla chunks and pumpkin seeds.