Roasted yellow pepper pot with black bean salsa and avocado cream

Name: Roasted yellow pepper pot with black bean salsa and avocado cream
Ingredients: 4; 1 tsp; 1 tsp; 1/2, juice only; 2 pinches; 1; 1; 3 tsp; 400g tin, drained; 1/2, finely chopped; 1/2, juice only; small bunch, roughly chopped; small bunch, roughly chopped; 1; 1 tsp; 1 heaped tsp; a squeeze; 150g; 3 tsp

Give this shock of colour and flavour out! It'll brighten up any dinner or lunch table

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Published: January 28, 2020 at 3:31 pm

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.

Method

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