Pre-heat oven to 180ºC. Place a Le Creuset Signature Square Skillet Grill in the oven to heat up.

Add all the ingredients, except the chickpeas and oat flour in a food processor. Pulse until blended together but not completely smooth. In a large separate bowl, break up the chickpeas with a fork until smashed but still coarse. Add the pulsed ingredients to the chickpeas and stir together until well combined.

Add the oat flour until it is workable and can be formed into flat fritter shapes. Lightly dust each fritter with corn flour or oat flour before frying. Remove the skillet from the oven, and grease with coconut oil.

Place in each fritter and fry for 5min before flipping. Then return to the oven and bake for a further 15min.

In a small bowl, prepare the pickle: add the sliced onions, vinegar, salt and sugar set aside until serving.

Make the smashed avo-pea pesto by blending together the avo and peas with lime juice, garlic, salt, pepper and olive oil.

Roughly chop the tomatoes, season with salt and coat with olive oil and set aside until serving.

Once the fritters are ready, top with avo pesto, pickled onions, tomatoes and a squeeze of lemon or lime juice.