Ponzu tofu poke bowl
Use silken tofu to make this flavourful poke bowl. It's similar to a Japanese dish called ‘hiyayakko’, which is usually enjoyed at the height of summer
Tomato & black bean taco salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 1 lime, juiced
- 12g coriander, finely chopped
- ½ tsp ground cumin
- 1 jalapeño pepper (deseeded if you prefer less heat), finely chopped
- 2 tbsp rapeseed oil
- 400g can black beans, drained and rinsed
- 200g cherry tomatoes, halved
- 1 romaine lettuce, chopped
- 198g can sweetcorn, drained
- 1 red pepper, finely chopped
- 4 crunchy taco shells
- 25g pumpkin seeds
Method
- STEP 1
Combine the lime juice, coriander, cumin, jalapeño and oil in a bowl. Season well.
- STEP 2
Tip in the beans, tomatoes, lettuce, corn and red pepper. Toss to combine. Crumble in the taco shells and mix to coat everything in the dressing. Scatter over the pumpkin seeds and serve straightaway.
