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    Cucumber, avocado and black bean salad

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    Cucumber, avocado and black bean salad

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes

    Serves: 4


    2 corn and wheat tortillas
    2 tbsp olive oil, plus extra for brushing
    1 lime, juice
    1 red chilli, deseeded and chopped
    25g fresh mint
    2 avocados, cut into chunks
    1 organic ridge cucumber, peeled, halved lengthways and thickly sliced
    400g can black beans, drained and rinsed
    1 red onion, very thinly sliced
    100g feta, crumbled
    ½ tsp smoked paprika


    1. Preheat the oven to 220˚C, gas mark 7. Brush the tortillas lightly with a little oil, then roll each one up tightly. Cut the tortilla rolls into 0.5cm wide strips (clean kitchen scissors are good for this). Scatter onto a baking sheet and bake for 5-8 minutes, until crisp and golden.

    2. Meanwhile, put the olive oil, lime juice, chilli and most of the mint leaves in a small food processor and whizz until finely chopped. Toss with the avocado, cucumber, black beans and red onion. Spoon onto a serving platter and sprinkle over the feta, paprika and reserved mint leaves. Scatter with the crispy tortilla strips and serve. SF 

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    This recipe first appeared in the Harvest section of Waitrose Food, June 2016 issue. Download the Waitose Food app for the full issue.


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