Bettina Campolucci Bordi’s almond feta tortillas

Name: Almond feta tortillas
Ingredients: 20g spinach leaves; 180ml water; 365g plain (all-purpose) flour, plus extra for dusting; 3 tablespoons olive oil, plus extra for frying; 1 large yellow onion, chopped; 2 garlic cloves, finely chopped; Chilli powder, ground cumin, coriander seeds, sweet paprika; 2 x 400g tins of pinto beans or black beans (or one of each), drained and rinsed; 200g sunflower seeds; 1 large yellow onion, chopped; 2 garlic cloves, chopped; 3 tablespoons tamari or soy sauce; 2 tablespoons tomato purée; Thyme and oregano leaves; 100g cooked rice; 3 tomatoes, diced; 1⁄2 mango (or any sweet fruit), diced; 1⁄2 shallot, sliced; Zest and juice of 1 lime; 125g frozen peas; 1⁄2 ripe avocado; 1⁄4 fresh chilli, sliced, or a pinch of chilli flakes; Juice of 1⁄2 lemon; 2 red onions, thinly sliced; 4-5 tablespoons apple cider vinegar; 1 teaspoon soft brown sugar

This recipe by Bettina Campolucci Bordi – extracted from her book Celebrate – is a communal feast consisting of lots of little elements in which, Bettina says, “every mouthful is the discovery of a new flavour combination”.

By Bettina Campolucci Bordi

12 January 2022

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Louise Hagger

This recipe calls for an almond feta that can be found in Celebrate by Bettina Campolucci Bordi; however, you could use any other vegan or traditional feta that you care to choose.

Tip

If you are storing the tortilla dough before cooking, keep it somewhere cool – ideally in the fridge. If you’re making your own feta, that should be made the day before because it needs to sit in the fridge overnight.

Tip

Recipe notes