HEALTHY DIET PLAN

These vegan tacos provide all your 5-a-day and are full of flavour

Chargrilled vegetable tacos with smoky salsa

These tacos are served with a smoky kiwi-tomato salsa which is rich in vitamin C and recreates the flavour of tomatillos, a staple of Mexican cuisine.

SERVES 2 PREP 10 mins COOK 30 mins EASY V

175g pack baby corn 1 large red onion, sliced (190g)

1 red pepper, deseeded and roughly chopped 1/2 tsp cumin seeds

2 tsp rapeseed oil 1 large ripe kiwi, halved lengthways (110g) 1 large tomato, halved (115g) 100g wholemeal flour, plus extra for rolling 1 large garlic clove 15g fresh coriander, chopped

1 tsp vegan bouillon powder

½ tsp smoked paprika 85g red cabbage, finely shredded 1 Heat 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.

2 Meanwhile, mix 60ml water into the four with the blade of a knife to make a dough. Knead briefy until smooth, then cut equally into four and roll out each piece on a lightly foured surface into a 16cm round tortilla. Cover with a tea towel to stop them drying out.

3 Remove 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 fesh into a bowl with the tomato, garlic, half the coriander, bouillon and paprika. Use a hand blender to blitz to a smooth salsa.

4 Heat 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 puf 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.

GOOD TO KNOW vegan • healthy • low fat • low cal • folate • fibre • vit c • 5 of 5-a-day

PER SERVING 351 kcals • fat 6g • saturates 1g • carbs 56g • sugars 20g • fibre 15g • protein 12g • salt 0.2g