Roasted Yellow Pepper Pot with Black Bean Salsa and Avocado Cream
Serves: 4
Cost Cutting Eco Friendly Quick Make
It’s Pepper Time! is a project jointly funded by the EU and the pepper farmers of the Netherlands, and aims to educate consumers on all the great health benefits and versatility of peppers.
Ingredients:
4 yellow peppers 1 tsp rapeseed oil Salt and pepper For the quick pickled red onion: 1 tsp white wine vinegar Juice of half a lime 2 pinches sugar 1 small red onion For the black bean and corn salsa: 1 corn on the cob Salt and pepper 3 tsp extra virgin olive oil 1 x 400g tin of black beans, drained ½ red chilli, finely chopped Juice of half a lime Small bunch coriander leaves, roughly chopped Small bunch of mint leaves, roughly chopped For the avocado cream: 1 avocado ½ tsp ground cumin 1 heaped tbsp Greek yoghurt Squeeze of lime juice For the chipotle yoghurt: 150g Greek yoghurt 3 tsp chipotle saucemethod:
- Preheat the oven to 240°C.
- Cut the peppers in half leaving the stems intact, discard the seeds, then rub inside and out with 1 tsp rapeseed oil, seasoning well, and place on a baking tray in the oven for 15-20 minutes.
- Meanwhile, mix the white wine vinegar, the juice of half a lime, and the sugar in a small bowl. Slice the red onion thinly into rings and toss in the lime juice mixture, leave to one side.
- Next, heat a griddle pan until scorching hot. Brush the corn with 1 tsp of extra virgin olive oil and season well. Char the corn on all sides.
- Remove the kernels from the cob using a sharp knife and add to a small bowl along with the black beans, chili, juice of half a lime - reserving a few drops for the avocado cream - 2 tsp extra virgin olive oil, most of the coriander, mint, and a pinch of salt and pepper. Mix well.
- Then remove the flesh from the avocado and add to a food processor along with the cumin,1 heaped tbsp. Greek yoghurt and a squeeze of lime juice. Process until smooth.
- Marble the chipotle sauce through the remaining yoghurt.
- Fill the peppers with some of the black bean salsa, a dollop of avocado cream, a swirl of chipotle yoghurt, and some of the pickled red onion.
- Garnish with a sprinkle of chopped coriander leaves to serve.
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