Roasted yellow pepper pot with black bean salsa and avocado cream
Give this shock of colour and flavour out! It'll brighten up any dinner or lunch table
Recipe courtesy of It’s Pepper Time
Method
-
Step 1
Preheat the oven to 240°C.
-
Step 2
Cut the peppers in half leaving the stems intact, discard the seeds, then rub inside and out with 1 tsp. olive oil, seasoning well, and place on a baking tray in the oven for 15-20 minutes.
-
Step 3
Meanwhile, mix the white wine vinegar, the juice of half a lime, and the sugar in a small bowl. Slice the red onion thinly into rings and toss in the lime juice mixture, leave to one side.
-
Step 4
Next, heat a griddle pan until scorching hot. Brush the corn with 1 tsp. of extra virgin olive oil and season well. Char the corn on all sides.
-
Step 5
Remove the kernels from the cob using a sharp knife and add to a small bowl along with the black beans, chili, juice of half a lime – reserving a few drops for the avocado cream – 2 tsp. extra virgin olive oil, most of the coriander, mint, and a pinch of salt and pepper. Mix well.
-
Step 6
Then remove the flesh from the avocado and add to a food processor along with the cumin, 1 heaped tbsp. Greek yoghurt and a squeeze of lime juice. Process until smooth.
-
Step 7
Marble the chipotle sauce through the remaining yoghurt.
-
Step 8
Fill the peppers with some of the black bean salsa, a dollop of avocado cream, a swirl of chipotle yoghurt, and some of the pickled red onion.
-
Step 9
Garnish with a sprinkle of chopped coriander leaves to serve.
