MEXICAN SALAD CHARRED AVO & POPCORN BEANS

725 Ingredients out● Oven grill on medium● Medium frying pan, medium heat● Large griddle pan, high heat● Liquidizer

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Spread the tortilla chips out in a roasting tray and grate over the Cheddar ● Finely slice the chillies, sprinkle all over and pop under the grill on the middle shelf, removing when golden ● Drain all the beans and tip into the frying pan with 1 tablespoon of olive oil and the cumin, tossing regularly until bursting open and crispy

Step 2

Quarter, destone and peel the avocados, toss with 1 teaspoon of olive oil, salt, pepper and the ground coriander ● Place them on the hot griddle until nicely charred all over, then remove ● Trim and halve the spring onions, then blitz in the liquidizer with half the coriander, the jalapeños and a good splash of their vinegar, 1 tablespoon of extra virgin olive oil, the yoghurt and the juice of 1 lime, then pour into a bowl

Step 3

Put the salad leaves into a nice serving bowl with the top leafy half of the remaining coriander, then arrange the charred avocado in and around the salad and scatter the popcorn beans over the top ● Drizzle with 1 teaspoon of extra virgin olive oil, and serve with the cheesy chilli tortillas, lime wedges, and the dressing for dunking and drizzling