Veggie Chilli

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Step 1

Put the chillies, peeled and halved red onion, paprika and cumin seeds into a food processor, squash in the unpeeled garlic through a garlic crusher, then add the coriander stalks (reserving the leaves) and the juice from the black bean and chick pea tin. Whiz until fine. Tip mixture into a casserole pan, then add the deseeded and roughly chopped peppers, chickpeas and black beans, a pinch of salt and pepper and the passata. Stir well and put the lid on.

Step 2

Fold the tortillas in half, slice 0.5cm strips, sprinkle on to a baking tray and pop in the over until golden and crisp.

Step 3

Put most of the coriander leaves, a pinch of salt and pepper, the yoghurt and the juice from 2 limes into a jug and whiz and mix well until silky. Check and adjust the seasoning of the chilli, leave the lid off. Remove the tortillas from the oven into a bowl, cut the lettuce into chunky wedges and add to the bowl. Peel the cucumber into ribbons and finely slice half a chilli, the scatter both on top.

Step 4

Make a well in the middle of the chill and tip in the rice, then pop the lid on for the last few minutes to warm the rice through. Pour the dressing over the salad, pick over the remaining coriander leaves, finely slice the remaining chilli and sprinkle over the top along with the halved cherry tomatoes, then toss everything together.