Hope you guys have had a good weekend?! We were both under the weather. Duncan was recovering from his ‘nose job’ (as he calls his sinus op) and I was nursing a cold, so we spent the weekend cooped up inside, eating food from our freezer and binge watching the new season of Orange Is The New Black 🙂 .
It’s a shame as we were really looking forward to our weekend in Wales with friends, but we were in no state to socialise, so we had to cancel. And the weather taking a turn for the worse (it rained the entire weekend) softened the blow a little. Today’s recipe is a simple midweek lunch or dinner bowl, inspired by Mexican flavours. It’s fairly quick and easy to put together and ideal batch cooking material. It’s colourful, filling, full of plant protein, spicy and zesty!
1 ear of corn, halved 2 jalapeno peppers a large handful of lettuce leaves, chopped ¾ cup cooked black beans (½ x 400 g / 14 oz tin) 1 cup cooked quinoa* or brown rice 10 cherry tomatoes, halved or quartered ½ ripe avocado, diced a handful fresh coriander, finely chopped 1 spring onion, finely sliced quick-pickled red onion (optional) chipotle sauce lime juice
ASSEMBLY
