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Cucumber, avocado and black bean salad
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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
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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This recipe was first published in June 2016.
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