Pork Burrito Salad

The spicy, smoky and zingy flavours of South America work well with lean pork tenderloin in this Mexican-inspired dish.

Hands-on time 30min. Cooking time about 25min. Serves 4

◆ 2tbsp chipotle paste, plus ½tsp for the dressing (we used Waitrose) ◆ 2tbsp rapeseed oil, plus extra for frying the tortillas ◆ 1 pork tenderloin fillet (about 500g/1lb 2oz) ◆ 2 x sweetcorn on the cob ◆ 1 x 250g pouch ready-cooked brown basmati and wild rice ◆ 2 ripe avocados, stones removed ◆ Juice and zest of 1 lime, plus extra wedges to serve ◆ 1 x 400g tin black beans, drained and rinsed ◆ 200g (7oz) ready roasted peppers, drained and chopped ◆ Small bunch coriander, chopped, plus extra to garnish ◆ 2 corn tortillas

1 In a bowl, mix the chipotle paste with 1tsp oil. Trim the pork of any sinew and discard, then add pork to bowl and toss. Heat a frying pan until hot, fry pork for 20-25min over a medium heat, turning occasionally until cooked through, then remove to a plate to rest. 2 Meanwhile, put another frying pan over a medium heat, brush each corn cob with 1tsp oil and season, then fry for 10-15min, turning until tender and lightly charred. Leave to cool slightly, then use a sharp knife to cut away the kernels. Transfer to a large bowl. 3 Heat rice according to pack instructions, and add to bowl with corn. Dice one avocado and slice the other, toss with a squeeze of lime. Add diced avocado to bowl along with the black beans, peppers and chopped coriander. 4 Return frying pan to heat and pour in enough oil to cover the base. Cut tortillas into short strips and when oil is hot, fry for about 1min until golden. Remove to kitchen paper to absorb excess oil: they will crisp up on cooling. 5 Whisk remaining 1tbsp oil with remaining lime juice and zest, ½tsp chipotle paste and juices from the rested meat. Drizzle over salad and toss. Divide among 4 plates and add sliced avocado. Slice pork and arrange on top, sprinkle with crispy tortillas and coriander leaves; serve with lime wedges on the side. PER SERVING 657cals, 40g protein, 32g fat (7g saturates), 47g carbs (4g total sugars), 10g fibre