Ham & piccalilli salad
Make this ham, cheddar & piccalilli salad on days when it’s too hot to turn the oven on. It's quick to prep in 15 minutes and is low in calories and fat
No-cook veggie fajitas
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
- 2 x 180g tubs marinated chargrilled vegetablesdrained
- 2 x 400g cans pinto beansdrained and rinsed
- 200g tub tomato salsa
- 2 limeszested and juiced
- 1 tbsp red wine vinegar
- 2-3 tbsp hot sauceplus extra to serve
- small bunch corianderchopped, plus extra, shredded, to serve
- 2 ripe avocadosstoned and diced
- 1 small garlic clovefinely grated
- 8 medium soft flour tortillas
- 100ml soured creamto serve
- salad leavesto serve (optional)
Nutrition: Per serving
- kcal658
- fat30g
- saturates9g
- carbs68g
- sugars12g
- fibre19g
- protein20g
- salt4.1g
Method
step 1
To make the fajita mix, tip the marinated veg into a bowl with the pinto beans. Stir in 2 tbsp salsa, half the lime zest and juice, the vinegar, hot sauce and half the coriander. Set the mixture aside.
step 2
Put the avocado in another bowl with the remaining lime zest and juice and the garlic. Roughly mash everything together with a fork, then season and stir through the remaining coriander.
step 3
Spread the crushed avocado mixture over the tortillas, then top with the fajita mix, remaining salsa, soured cream, extra hot sauce and extra coriander. Serve with salad leaves, if you like.
