PREP TIME: 20mins COOKING TIME: 40mins

Blow your socks off Mexican ‘Taco’ Salad with spicy Sriracha and Lime Dressing. This is a wonderfully jam packed salad and is by far one of our all time favourite delivery salads at Adre’s Kitchen. One of our more ‘involved’ salads the result is a stunner and all of the components can be prepped 2 days ahead.

SERVING SUGGESTION

Serves 4 generously

 

WHAT YOU WILL NEED

Food Processor if making breadcrumbs

INGREDIENTS
  • 1 cup red cabbage, very finely shredded and chopped
  • 1 cup green cabbage, very finely shredded and chopped
  • 2 red peppers
  • 2 cups corn (frozen is fine)
  • bunch (about 6) spring onions
  • 30g coriander
  • 2 limes (zest and juice)
  • 1 cup red quinoa
  • 1 cup white quinoa
  • 1 can (400g) black beans

Dressing

  • 1 cup yogurt (vv)
  • 3 tablespoons Sriracha *
  • 2 tablespoons lime juice
  • 2 pinches salt

Pickled Onions

  • 6 tablespoons brown sugar
  • 6 tablespoons red wine vinegar
  • 2 small red onions, very finely sliced

Breadcrumbs

  • gluten free bread (about 6 slices) or
  • 1/2 loaf ciabatta
  • olive oil or sunflower oil for frying
  • (feel free to add 1 garlic and a few chopped herbs before you whizz this up)

Vegan (vv) use a coconut yogurt as a substitute

METHOD
  1. Roast some peppers! Grill the peppers whole on the direct flame on a gas hob, on the bbq or in a stainless steel pan (never use non stick!) on high on the hob, until the skin is proper blackened. Place in bowl while still hot and cover with cling film. Leave them to steam for about 10/15minutes, remove the skins with some kitchen paper and deseed and finely chop the peppers.*
  2. Pickle some onions! Place your finely sliced onions in a glass bowl with the sugar and vinegar and leave for at least 30minutes. The acid in the vinegar will soften the onions. *
  3. Cook some Quinoa: Mix the two quinoa together in a large saucepan of cold water, the ratio is 1:3 (1 cup of quinoa = 3 cups of water), simmer for 15minutes until the quinoa is beginning to soften, turn the heat off, put the lid on and leave on the hob to steam for an extra 5 minutes or until fluffy, tip the quinoa out onto a large plate to stop the cooking *
  4. Place the corn into a bowl and fill with boiling water, drain after 2 minutes, and set aside
  5. Drain the black beans and set aside
  6. Make some breadcrumbs: Whizz the gluten free bread into breadcrumbs in your food processor. Coat a pan with oil and fry the breadcrumbs in small batches in the pan, draining each batch on some kitchen paper. Gluten free bread will not be as crispy as normal wheat bread * Leftover breadcrumbs can be stored in the fridge for up to a week.
  7. Dressing: mix all the ingredients in a jam jar and shake until you have a creamy dressing
  8. Finally, chop the coriander
  9. ASSEMBLE: Mix together the quinoa, corn, black beans, red peppers and both cabbages together, season with some salt, lime juice & zest and pepper. When ready to serve sprinkle over the coriander, spring onions and breadcrumbs. Serve the dressing and pickled onions on the side.

See the pic for inspiration

KITCHEN NOTES

Roasted Peppers have endless uses in the kitchen, especially when you want to add a smoky flavour. Here is some of my favourites, in a key ingredients in a Chilli Con Carne, in a sweet chilli and pepper salsa, in a red pepper and tomato soup and served as a starter with seasoned well with some capers and basil.

Quick Pickled Onions are great to have in the fridge for a hit of acidity over salads or grilled veggies and I love these on taco’s too.

ESSENTIAL COOKING SKILL: Cooking Quinoa (and other grains)

GOOD TO KNOW SKILL: Making breadcrumbs & croutons

 

PREP TIME: 20mins COOKING TIME: 40mins

Blow your socks off Mexican ‘Taco’ Salad with spicy Sriracha and Lime Dressing. This is a wonderfully jam packed salad and is by far one of our all time favourite delivery salads at Adre’s Kitchen. One of our more ‘involved’ salads the result is a stunner and all of the components can be prepped 2 days ahead.

SERVING SUGGESTION

Serves 4 generously

 

WHAT YOU WILL NEED

Food Processor if making breadcrumbs

INGREDIENTS

  • 1 cup red cabbage, very finely shredded and chopped
  • 1 cup green cabbage, very finely shredded and chopped
  • 2 red peppers
  • 2 cups corn (frozen is fine)
  • bunch (about 6) spring onions
  • 30g coriander
  • 2 limes (zest and juice)
  • 1 cup red quinoa
  • 1 cup white quinoa
  • 1 can (400g) black beans

Dressing

  • 1 cup yogurt (vv)
  • 3 tablespoons Sriracha *
  • 2 tablespoons lime juice
  • 2 pinches salt

Pickled Onions

  • 6 tablespoons brown sugar
  • 6 tablespoons red wine vinegar
  • 2 small red onions, very finely sliced

Breadcrumbs

  • gluten free bread (about 6 slices) or
  • 1/2 loaf ciabatta
  • olive oil or sunflower oil for frying
  • (feel free to add 1 garlic and a few chopped herbs before you whizz this up)

Vegan (vv) use a coconut yogurt as a substitute

METHOD

  1. Roast some peppers! Grill the peppers whole on the direct flame on a gas hob, on the bbq or in a stainless steel pan (never use non stick!) on high on the hob, until the skin is proper blackened. Place in bowl while still hot and cover with cling film. Leave them to steam for about 10/15minutes, remove the skins with some kitchen paper and deseed and finely chop the peppers.*
  2. Pickle some onions! Place your finely sliced onions in a glass bowl with the sugar and vinegar and leave for at least 30minutes. The acid in the vinegar will soften the onions. *
  3. Cook some Quinoa: Mix the two quinoa together in a large saucepan of cold water, the ratio is 1:3 (1 cup of quinoa = 3 cups of water), simmer for 15minutes until the quinoa is beginning to soften, turn the heat off, put the lid on and leave on the hob to steam for an extra 5 minutes or until fluffy, tip the quinoa out onto a large plate to stop the cooking *
  4. Place the corn into a bowl and fill with boiling water, drain after 2 minutes, and set aside
  5. Drain the black beans and set aside
  6. Make some breadcrumbs: Whizz the gluten free bread into breadcrumbs in your food processor. Coat a pan with oil and fry the breadcrumbs in small batches in the pan, draining each batch on some kitchen paper. Gluten free bread will not be as crispy as normal wheat bread * Leftover breadcrumbs can be stored in the fridge for up to a week.
  7. Dressing: mix all the ingredients in a jam jar and shake until you have a creamy dressing
  8. Finally, chop the coriander
  9. ASSEMBLE: Mix together the quinoa, corn, black beans, red peppers and both cabbages together, season with some salt, lime juice & zest and pepper. When ready to serve sprinkle over the coriander, spring onions and breadcrumbs. Serve the dressing and pickled onions on the side.

See the pic for inspiration

KITCHEN NOTES

Roasted Peppers have endless uses in the kitchen, especially when you want to add a smoky flavour. Here is some of my favourites, in a key ingredients in a Chilli Con Carne, in a sweet chilli and pepper salsa, in a red pepper and tomato soup and served as a starter with seasoned well with some capers and basil.

Quick Pickled Onions are great to have in the fridge for a hit of acidity over salads or grilled veggies and I love these on taco’s too.

ESSENTIAL COOKING SKILL: Cooking Quinoa (and other grains)

GOOD TO KNOW SKILL: Making breadcrumbs & croutons