Nutritional
Information - Amount per serving:
Calories749kcal
Carbs96.1g
Sugar16.7g
Fat25.2g
Saturates4.8g
Protein29.1g
Ingredients
For the
chilli and rice
1 dried
smoked chipotle or ancho chilli
½ fresh red
chilli
1 red onion
1 teaspoon
sweet smoked paprika
½ teaspoon
cumin seeds
1-2 garlic
cloves
1 big bunch
fresh coriander
olive oil
2
mixed-colour peppers
1 x 400 g
tin of chickpeas
1 x 400 g
tin of black beans
700 g
passata
1x 250 g
pack of cooked mixed long grain & wild rice
For the
salad
4 small
corn tortilla wraps
2 ripe
avocados
3 heaped
tablespoons fat-free natural yoghurt, plus extra to serve
2 limes
1 romaine
lettuce
½ cucumber
1 fresh red
chilli
1 handful
ripe cherry tomatoes
Method
Ingredients
out • Oven at 200°C/400°F/gas 6 • Food processor (bowl blade) • Lidded
casserole pan, high heat • Stick blender
START
COOKING
Put the
chillies, peeled and halved red onion, paprika and cumin seeds into the
processor, squash in the unpeeled garlic through a garlic crusher, then add the
coriander stalks (reserving the leaves) and 2 tablespoons of oil, and whiz
until fine • Tip into the pan, then add the deseeded and roughly chopped
peppers, drained chickpeas and black beans, a pinch of salt and pepper and the
passata, stir well and put the lid on • Fold the tortillas in half, slice into
0.5cm strips, sprinkle on to a baking tray and pop in the oven until golden and
crisp
Put most of
the coriander leaves, a pinch of salt and pepper, half a peeled avocado, the
yoghurt and the juice from 2 limes into a jug and whiz with a stick blender
until silky • Check and adjust the seasoning of the chilli, leave the lid off •
Remove the tortillas from the oven into a bowl, cut the lettuce into chunky
wedges and add to the bowl • Scoop and dot over curls of avocado • Peel the
cucumber into ribbons and finely slice half a chilli, then scatter both over
the top
Make a well
in the middle of the chilli and tip in the rice, then pop the lid on for the
last few minutes to warm the rice through • Pour the dressing over the salad,
pick over the remaining coriander leaves, finely slice the remaining chilli and
sprinkle over the top along with the halved cherry tomatoes, then toss
everything together • Serve with dollops of yoghurt
by Jamie Oliver
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