Chargrilled Vegetable Tacos With Smoky Salsa - The Directory Group

Chargrilled vegetable tacos with smoky salsa

Chargrilled vegetable tacos with smoky salsa

Perfect for a healthy lunch – or spice up a family barbeque with this dish – packed with loads of your 5-a-day fruit and veg!

PREP: 10 MINS
COOK: 30 MINS
EASY
SERVES 2

175g pack baby corn

1 large red onion, sliced (190g)

1 red pepper, deseeded and roughly chopped

½ tsp cumin seeds

2 tsp rapeseed oil

1 large ripe kiwi, halved lengthways (110g)

1 large tomato, halved

100g wholemeal flour, plus extra for rolling

1 large garlic clove

15g fresh coriander, chopped

1 tsp vegan bouillon powder

½ tsp smoked paprika

85g red cabbage, finely shredded

Method:

Heat oven to 220C/200C fan/gas 7. Put the corn, red onion and pepper into a large shallow roasting tin and sprinkle with the cumin seeds and oil. Add the kiwi and tomato to one edge of the tin. Roast for 20 minutes.

While the vegetables are cooking, mix 60ml water with the flour to create a dough. Knead until smooth, and then cut equally into four pieces and roll out each on a lightly floured surface into a 16cm round tortilla. Cover with a towel to prevent drying out.

Remove the cooked tomato and kiwi from the tray and put the vegetables back into the oven for a further 10 minutes. Remove the kiwi skin and scoop the flesh into a bowl with the tomato, garlic, half of the coriander, bouillon and paprika. Use a blender to blend this into a smooth salsa.

Heat a non-stick frying pan, (no oil) and cook the tortillas one at a time for a minute on one side and around 10 seconds on the other, until you see them puffing up a little. Spread some salsa onto the tortillas, then top with cabbage and roasted veg, and scatter with the rest of the coriander.

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