An easy Mexican dish for your next fiesta, featuring The Blue Collection by In the Roundhouse.
Taco Salad
Ingredients
- 500g heirloom and/or cherry tomatoes, sliced
- 200g black beans
- 1 avocado, sliced
- 30g Mission Chilli and Lime corn chips, coarsely crushed
- 1 lime
- 50g Kewpie mayonnaise
- ¼ tsp paprika
- 100g feta
- ½ bunch coriander, leaves picked
- 1 pomegranate, seeds removed
Method
- In a small bowl, mix together juice of one lime, mayonnaise and paprika.
- Assemble a plate with tomatoes, black beans, avocado and corn chips. Season with salt flakes.
- Drizzle over mayonnaise mixture, top with feta, coriander and pomegranate seeds.