Cucumber, avocado and black bean salad

  • 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