I didn’t plan on this being my first recipe post but pleased with how it worked out, and it was really easy to make! The big kids were eating it tonight (Craig and I) and the wee one (Harris) will have it for lunch tomorrow…will let you know what he thinks! Heres the recipe…
Large slices of mushroom, any colour pepper, onion and courgette
Aubergine dhal leftovers (c/o Jamie Oliver – recipe to follow)*
Half a chilli, finely chopped
Handful of Fresh Coriander
1/2 large Avocado
100g kale, chopped and stalks removed
1 tablespoon Groundnut oil (or a big sploosh in my case)
Cayenne pepper (or your favourite spice)
Here’s the how…
Heat oven to 130C. Spread the kale out on baking tray (s) – it needs to be spread on one layer, splash the oil over and sprinkle your spice then rub both into the kale and bake for 15-20 mins.
While the kale is cooking, chargrill the veggies and put to one side. Now build the tortilla… Lay one tortilla in a frying pan and sprinkle half the chopped chilli over it and as much coriander as you like (we like loads of it!) Spread the dhal over the top and add all the grilled veggies then lay another tortilla on top of that and spread the rest of the dhal over this and top with a final tortilla. Heat this slowly in one side for around 5 minutes and flip it over and cook the underside for the same. I gave mine a final little heat blast at the end.
In the midst if all this, make your guacamole by chopping your avocado (as much as you want) add a squeeze of lime and pepper and hey presto! There you have it! I added the other bit of chopped chilli to Craigs because he likes the heat but this is optional.
*If you don’t have left over dhal you can whizz up a tin of your favourite beans like kidney, pinto, cannellini or the like and use this instead.
Food groups in this meal:-
Calcium – kale
Protein – dhal (yellow split peas)
Good fats – Avocado
Potassium and vitamins – veggies