30 mins
Not Too Tricky
serves 4
About the recipe
This fun and colourful salad bowl is a great one to get the kids cooking and assembling themselves. A pack of tortilla wraps is transformed into crunchy chips for another level of texture, and a squeeze of lime finishes things off beautifully.
Ingredients
2 red onions
400g cherry tomatoes
2 teaspoons sweet smoked paprika
olive oil
2 limes
4 wholemeal tortilla wraps
75g Cheddar cheese
1 x 400g tin of black beans
½ an iceberg lettuce
Top Tip
Lettuce a little limp? Don’t throw it – refresh it in a bowl of iced water for 30 minutes and it’ll be as good as new.
Method
- Preheat the oven to 200°C/400°F/gas 6. Peel and halve the onions. Cut 1½ onions into wedges, breaking them up into petals, and set aside the remaining half. Halve ⅔ of the cherry tomatoes and place in a large baking tray with the onions, 1 teaspoon of paprika and 1 tablespoon of olive oil. Roast for 20 minutes, until softened and caramelised.
- To make the salsa, finely chop the remaining tomatoes and red onion, place in a bowl, then grate in the zest of 1 lime and squeeze in the juice. Season with sea salt and black pepper and set aside.
- Cut the tortilla wraps into long thin slices and lay them on a large baking tray. Drizzle with a little olive oil, sprinkle with ½ a teaspoon paprika and finely grate over most of the cheese. Toss to coat and bake for 8 minutes, or until golden and crisp.
- Meanwhile, place a small frying pan on a medium heat, tip in the beans, juice and all, along with the remaining paprika and 1 tablespoon of oil. Once bubbling, mash the beans until creamy, and season to perfection.
- Finely shred the iceberg lettuce and finely grate the remaining cheese. Divide everything between bowls, top with the cheese and tomato salsa and serve with lime wedges for squeezing over.
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