for 6 person

Tortillas

250 g	wholemeal flour
1 tsp	salt
1 ½ dl	lukewarm water
3 tbsp	olive oil
1 tsp	cane sugar

Avocado puree

3	ripe avocados, cut into pieces
1	lime, the whole juice
2 tbsp	Dukkah (spice mix) (e.g. Fine Food)
¾ tsp	salt
½ tsp	chilli flakes

Mushrooms

3 tbsp	olive oil
2	garlic cloves, squeezed
1 tbsp	thyme leaf
500 g	mushrooms, cut into slices
¼ tsp	salt

To serve

150 g	Pro Montagna Bündnerfleisch hauchdünn, in Tranchen
2 tbsp	Dukkah (spice mix) (e.g. Fine Food)
1	lime, the whole juice

How it's done

Tortillas

Mix the flour, sugar and salt in a bowl. Add the water and oil, mix and knead into a soft, smooth dough. Cover the dough and leave to rest at room temperature for approx. 30 mins. Divide the dough into 6 portions, shape into balls. On a lightly floured surface, roll the dough balls into circles (approx. 20 cm in diameter), transfer to baking trays lined with baking paper.

Bake for approx. 15 mins. per tray in a (convection) oven preheated to 180°C. Remove the tortillas from the oven, leave to cool.

Avocado puree

In a bowl, combine the avocados with all the other ingredients up to and including the chilli flakes, mash well with a fork.

Mushrooms

Heat the oil in a large frying pan. Reduce the heat, briefly fry the garlic and thyme. Add the mushrooms, stir fry for approx. 5 mins., season with salt.

To serve

Spread the avocado puree over the tortillas, top with the air-dried meat and mushrooms, sprinkle with the dukkah and drizzle with lime juice.

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