Roasted Yellow Pepper Pot with Black Bean Salsa and Avocado Cream

Serves: 4

It’s Pepper Time! is a project jointly funded by the EU and the pepper farmers of the Netherlands, and aims to educate consumers on all the great health benefits and versatility of peppers.

Roasted Yellow Pepper Pot with Black Bean Salsa and Avocado Cream Recipe: Veggie

Ingredients
Method

Ingredients:

4 yellow peppers

1 tsp rapeseed oil

Salt and pepper

For the quick pickled red onion:

1 tsp white wine vinegar

Juice of half a lime

2 pinches sugar

1 small red onion

For the black bean and corn salsa:

1 corn on the cob

Salt and pepper

3 tsp extra virgin olive oil

1 x 400g tin of black beans, drained

½ red chilli, finely chopped

Juice of half a lime

Small bunch coriander leaves, roughly chopped

Small bunch of mint leaves, roughly chopped

For the avocado cream:

1 avocado

½ tsp ground cumin

1 heaped tbsp Greek yoghurt

Squeeze of lime juice

For the chipotle yoghurt:

150g Greek yoghurt

3 tsp chipotle sauce

method:

Preheat the oven to 240°C.
Cut the peppers in half leaving the stems intact, discard the seeds, then rub inside and out with 1 tsp rapeseed oil, seasoning well, and place on a baking tray in the oven for 15-20 minutes.
Meanwhile, mix the white wine vinegar, the juice of half a lime, and the sugar in a small bowl. Slice the red onion thinly into rings and toss in the lime juice mixture, leave to one side.
Next, heat a griddle pan until scorching hot. Brush the corn with 1 tsp of extra virgin olive oil and season well. Char the corn on all sides.
Remove the kernels from the cob using a sharp knife and add to a small bowl along with the black beans, chili, juice of half a lime - reserving a few drops for the avocado cream - 2 tsp extra virgin olive oil, most of the coriander, mint, and a pinch of salt and pepper. Mix well.
Then remove the flesh from the avocado and add to a food processor along with the cumin,1 heaped tbsp. Greek yoghurt and a squeeze of lime juice. Process until smooth.
Marble the chipotle sauce through the remaining yoghurt.
Fill the peppers with some of the black bean salsa, a dollop of avocado cream, a swirl of chipotle yoghurt, and some of the pickled red onion.
Garnish with a sprinkle of chopped coriander leaves to serve.

Print Recipe www.itspeppertime.co.uk/