Chilli roast tomato, avocado and egg wraps with toasted corn relish recipe

Name: Chilli roast tomato, avocado and egg wraps with toasted corn relish recipe
Ingredients: 8 plum tomatoes, halved; 2 tbsp olive oil; ¾ tbsp balsamic vinegar; ⅓ tsp chilli flakes; 2 tsp soft light brown sugar (optional, but our tomatoes here are not always the sweetest); 2 small ripe avocados; juice of 1 lime; 3 large eggs; 4 soft flatbreads (Arabic bread or Mexican tortillas); 15g coriander; 2 corn cobs (you want about 325g kernels); ½ tbsp groundnut oil; 2 tsp white mustard seeds; ½ tsp celery seeds; ½ onion, finely chopped; 1 small red pepper, deseeded and diced; 1 red chilli, halved, deseeded and finely chopped; 60ml cider vinegar; 40g granulated sugar; ¼ tsp ground turmeric; 1 tsp English mustard powder; ¾ tbsp plain white flour

www.telegraph.co.uk

Assemble these as wraps or between slices of sourdough, it's up to you

Keywords

Sandwich recipes
Vegetarian recipes
Recipes
Diana Henry
Tomato recipes
Avocado recipes
Recipe
Egg recipes

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Ingredients

8 plum tomatoes, halved
2 tbsp olive oil
¾ tbsp balsamic vinegar
⅓ tsp chilli flakes
2 tsp soft light brown sugar (optional, but our tomatoes here are not always the sweetest)
2 small ripe avocados
juice of 1 lime
3 large eggs
4 soft flatbreads (Arabic bread or Mexican tortillas)
15g coriander
2 corn cobs (you want about 325g kernels)
½ tbsp groundnut oil
2 tsp white mustard seeds
½ tsp celery seeds
½ onion, finely chopped
1 small red pepper, deseeded and diced
1 red chilli, halved, deseeded and finely chopped
60ml cider vinegar
40g granulated sugar
¼ tsp ground turmeric
1 tsp English mustard powder
¾ tbsp plain white flour