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
Published:
Recipe courtesy of It’s Pepper Time
Method
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Step 1
Preheat the oven to 240°C.
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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.
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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.
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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.
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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.
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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.
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Step 7
Marble the chipotle sauce through the remaining yoghurt.
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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.
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Step 9
Garnish with a sprinkle of chopped coriander leaves to serve.
