Make these tasty vegan tacos with a smoky-sweet salsa and pack in all of your 5-a-day in one meal. Kiwi brings a moreish, fruity dimension to the salsa
Prep:10 mins
Serves 2
175g pack baby corn1 large red onion, sliced (190g)1 red pepper, deseeded and roughly chopped½ tsp cumin seeds2 tsp olive oil1large ripe kiwi, halved lengthways (110g)1large tomato, halved (115g)100g wholemeal flour, plus extra for rolling1 large garlic clove15g fresh coriander, chopped1 tsp vegan bouillon powder½ tsp smoked paprika85g red cabbage, finely shredded
STEP 1Heat oven to 220C/200C fan/gas 7. Pile the corn, red onion and pepper into a large shallow roasting tin and toss with the cumin seeds and oil. Add the kiwi and tomato on one side of the tin and roast for 20 mins.STEP 2Meanwhile, mix 60ml water into the flour with the blade of a knife to make a dough. Knead briefly until smooth, then cut equally into four and roll out each piece on a lightly floured surface into a 16cm round tortilla. Cover with a tea towel to stop them drying out.STEP 3Remove the cooked tomato and kiwi from the tin and return the veg to the oven for 10 mins. Remove the skin from the kiwi and scoop the flesh into a bowl with the tomato, garlic, half the coriander, bouillon and paprika. Use a hand blender to blitz to a smooth salsa.STEP 4Heat a large non-stick frying pan, without oil, and cook the tortillas one at a time for a minute on one side and about 10 seconds on the other, until you see them puff up a little. Spread a tortilla with some salsa, top with cabbage and roasted veg, then scatter with the remaining coriander. Add a spoonful more salsa and eat with your hands.
