Tomato & black bean taco salad
Enjoy this refreshing taco salad on a warm evening when you’re craving something quick, fresh and crunchy, or as a side for a Mexican-style feast
Easy green gazpacho
- Preparation and cooking time
- Prep:
- plus at least 30 mins chilling
- Easy
- Serves 2
Skip to ingredients
- 200g fresh or frozen peas
- 75g crusty breadtorn into chunks
- 600ml hot vegetable stock(ensure vegan, if needed)
- 1 cucumberroughly chopped
- 1 garlic cloveroughly chopped
- ½ avocadopeeled, halved, stoned and roughly chopped
- 2 tsp white wine vinegar
- ½ green chilli(deseeded if you prefer less heat), roughly chopped
- 2 spring onionsfinely sliced
- 125g cherry tomatoesroughly chopped
- 10g parsleyleaves picked
- 2 tbsp extra virgin olive oil
- crusty breadto serve
Nutrition: Per serving
- kcal429
- fat22g
- saturates4g
- carbs38g
- sugars13g
- fibre12ghigh
- protein14g
- salt1.2g
Method
step 1
Put the peas and bread in a large heatproof bowl, pour over the stock and leave for 2 mins before carefully pouring into a jug blender. Season well. Tip in the cucumber, garlic, avocado, vinegar, chilli and most of the spring onions, tomatoes and parsley. Blend until smooth and season to taste. Chill for around 30 mins. Will keep covered and chilled for up to three days.
step 2
Spoon the gazpacho into bowls and drizzle over the olive oil. Scatter over the remaining spring onions, tomatoes and parsley, then serve with crusty bread.
