Ingredients
- lime 1, plus wedges to serve
- sweetcorn 100g, drained
- pinto beans ½ 400g tin, rinsed and drained
- red chilli 1, seeded and diced
- red onion ½ small, finely chopped
- avocado ½ small
- young kale 75g, stalks discarded and shredded
- baby spinach 100g, shredded
- olive oil
- roasted red peppers 2 from a jar, chopped
- cashew nuts 100g
- chipotle paste 1 tsp
Method
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Step 1
Put the cashew nuts in a bowl and cover with cold water. Cover with clingfilm and leave for 2 hours or overnight.
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Step 2
Strain the cashews through a sieve and tip into a powerful liquidizer or blender. Add 100ml fresh water and blend until very smooth. Add more water a little at a time to get the consistency of double cream.
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Step 3
Mix 4 tbsp of the cashew cream with the chipotle paste, 1 tsp lime juice and season well. (Tip the remaining cashew cream into a container, cover and chill. It will last 3-4 days but you’ll need to stir it back together.)
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Step 4
Toss the sweetcorn, pinto beans and most of the chilli and red onion with 1 tsp lime juice and season. Mash the avocado with the remaining chilli and onion and season, squeeze in the remaining lime juice.
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Step 5
Toss the kale and spinach with ½ tsp oil until all the leaves are coated. Divide between 2 deep bowls. Pile the sweetcorn salsa on top, with a dollop of the mashed avocado and the chopped red peppers. Drizzle over the dressing to serve.
Nutritional Information
- Kcals 323
- Fat 14.9g
- Saturates 2.8g
- Carbs 30.2g
- Fibre 7.5g
- Protein 13.3g
- Salt 0.9g
