Mexican Fattoush from The Thrifty Veggie by Nicola Graimes

Ingredients

• sea salt
• freshly ground black pepper
• 1 small red onion, thinly sliced into rings
• 2 avocados, pitted, peeled and cut into chunks
• 1 handful of coriander/cilantro leaves, chopped
• 1 handful of mint leaves, chopped
• 1 red chilli, deseeded and diced (optional)
• 3 tbsp extra virgin olive oil, plus extra for brushing
• juice of 1 lime
• 1 large yellow pepper, deseeded and cut into chunks
• 5 large vine-ripened tomatoes, deseeded and cut into chunks
• 2 soft corn tortillas