Watch our 20-second video for the easiest way to stone an avocado…
plus wedges to serve
pinto beans ½ 400g tin,
rinsed and drained
red chilli 1,
seeded and diced
red onion ½ small,
avocado ½ small
young kale 75g,
stalks discarded and shredded
baby spinach 100g,
roasted red peppers 2 from a jar,
cashew nuts 100g
chipotle paste 1 tsp
Put the cashew nuts in a bowl and cover with cold water. Cover with clingfilm and leave for 2 hours or overnight.
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.
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.)
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.
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.