- serves 4 people
- preparation 15 minutes
- difficulty Easy level
Ingredients
- 2 cups cos lettuce, roughly chopped
- 1 cup coriander leaves
- 4 radishes, thinly shaved on mandolin
- 3 carrots, thinly sliced on mandolin
- ½ white onion, finely chopped
- 1 cup black beans
- 1 avocado, diced
- 150 g feta cheese, broken into pieces
- 2 cups lightly salted tortilla chips
For the dressing
- 1 tbsp tahini
- 1 tbsp chipotle sauce
- 1 tsp honey
- 1 lemon, juiced (or lime juice)
- 3 tbsp extra virgin olive oil
- Salt and freshly ground black pepper
Instructions
- In a small bowl, combine the ingredients for the dressing, then whisk until smooth. Set aside.
- On a large serving platter, combine the lettuce and coriander. Lightly toss to combine, then top with the radish, carrot, white onion, black beans, avocado, feta and some tortilla chips. Pour over the dressing and serve with the remaining tortilla chips on the side.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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