Mexican bean salad
Not one to leave your tummy rumbling, this filling salad really hits the spot and has a spicy kick
Squash & ricotta wraps with coriander salsa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- ½ squashpeeled and cut into thin slices
- 1 tsp cumin
- 3 tbsp vegetable oil
- 1 green chillideseeded, finely chopped
- handful corianderleaves, chopped
- zest and juice 1 lime
- 4 soft wheat tortillas
- 100g ricotta
Nutrition: per serving
- kcal549
- fat28g
- saturates6g
- carbs64g
- sugars13g
- fibre5g
- protein15g
- salt2.68g
Method
step 1
Toss together the squash, cumin and 2 tbsp oil in a bowl and season well. Cook on a hot griddle for 3-5 mins on each side until lightly charred and soft.
step 2
Mix together the chilli, coriander, lime zest and a squeeze of juice with the remaining tbsp oil to make a salsa. Toast the tortillas on the griddle for 30 secs on each side. Fold them in half, then halve again to make a pocket. Place some squash slices inside and dollop over some ricotta. Drizzle with the salsa and serve straight away.
