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Cherry Vine Tomatoes400g
400gItem price
£3.25Price per unit
£8.13/kgA Mexican-style salad, this features two of the country's staples: corn, in the home-made tortilla chips, and black beans. Together they provide a complete protein and are paired in many Mexican dishes such as burritos, tacos and soups. For extra zing, finish with a scattering of feta cheese.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200˚C, gas mark 6. To make the salsa, put the tomatoes, jalapeno chilli and garlic in a frying pan over a high heat. Dry-fry for 10 minutes, turning every so often, until blackened all over. Carefully transfer to a plate then, when cool enough to handle, peel the garlic and destalk the chilli. Put the garlic and chilli in a food processor and whizz until smooth. Add the tomatoes and pulse until finely chopped. Stir in the lime juice and season with salt; set aside.
Use 1 tbsp oil to brush both sides of the tortillas, then cut into triangles with scissors. Arrange in a single layer on a baking sheet (or 2), season with salt and bake for 8-10 minutes. Put the ancho chilli in a bowl, cover with boiling water and soak for 10 minutes.
Meanwhile, heat the remaining 1 tbsp oil in a large pan over a low heat. Add the onion with a pinch of salt and soften gently for about 7 minutes, until translucent. Drain the chilli and, when cool enough to handle, discard the stalk and seeds. Finely chop the flesh then add to the onion with the coriander stalks; cook for about 2 minutes, until fragrant. Add the drained beans and cook over a medium heat for a few minutes until heated through; season. Arrange most of the salad leaves on a platter with the avocado slices and tortilla chips. Scatter over the beans, followed by the tomato salsa. Finally, scatter over the coriander leaves and remaining salad leaves, plus a little feta, if liked.
Typical values per serving when made using specific products in recipe
Energy | 1,374kJ/ 329kcals |
---|---|
Fat | 16g |
Saturated Fat | 2.9g |
Carbohydrates | 30g |
Sugars | 10g |
Fibre | 10g |
Protein | 9.6g |
Salt | 0.9g |
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£3.25Price per unit
£8.13/kg0 added
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£1.55Price per unit
£15.50/kg0 added
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70pPrice per unit
70p each0 added
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30pPrice per unit
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£1.75Price per unit
43.8p each0 added
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£2.30Price per unit
23p/100ml0 added
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£1.80Price per unit
£1.90/100g0kg added
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17p each est.Price per unit
£1.10/kg0 added
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80pPrice per unit
32p/10g0 added
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£1.05Price per unit
£4.12/kg0 added
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95pPrice per unit
95p/100g0 added
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£1.90Price per unit
95p each