WALNUT CHORIZO TACO SALAD

SERVES 4 PORTIONS

FOR THE WALNUT CHORIZO

1 lb. (455 g) walnuts

3 tbsp. (45 ml) apple cider vinegar

2 tbsp. (15 g) ground ancho chili powder

1 tbsp. (9 g) garlic powder

1 tsp. ground cumin

1 tsp. ground coriander

1 tsp. salt

1/2 tsp. dried oregano

1/2 tsp. dried thyme

1/2 tsp. freshly ground black pepper

1/8 tsp. ground cinnamon

1/8 tsp. ground cloves

2 bay leaves

FOR THE SALAD

4 large flour tortillas

1 lb. (455 g) green leaf lettuce, chopped

1 can (15 oz., or 425 g) black beans, rinsed and drained

1/4 tsp. ground cumin

1/8 tsp. salt

1 cup (180 g) chopped tomato

1/2 cup (80 g) diced red onion

1/4 cup (35 g) sliced black olives

1/4 cup (60 g) Silky Sour Cream

1 batch of Simple Guacamole (optional)

1/2 cup (130 g) Roasted Chipotle Salsa (optional)

2 tbsp. (2 g) minced fresh cilantro

NUTRITIONAL VALUES

Calories: 1055kcal
Fat: 74.6g (6.5g S.Fat)
Carbs: 69.2g
Protein: 43g
Sugar: 8.3g
Sodium: 771mg

<b sytle="font-size:12pt;"><u>METHOD</u></b>
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<n style="font-size:10pt;">TO MAKE THE WALNUT CHORIZO
Pulse the walnuts in a food processor until they are the size of coarse sand. In a food processor, combine the apple cider vinegar, chilli powder, garlic powder, cumin, coriander, salt, oregano, thyme, pepper, cinnamon, garlic, and bay leaves.
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Heat the walnut mixture in a large skillet over medium-high heat. Brown the chorizo for 10 minutes, stirring occasionally, before reducing to a low heat and covering with a lid to keep warm.
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<br></br>
<n style="font-size:10pt;">TO MAKE THE SALAD
Preheat the oven to 180°C/350°F. Place the tortillas in four large ovenproof bowls, making pleats to allow them to sit flush with the bottom. Bake the shells for 10 minutes with a small ovenproof bowl inside to help it hold its shape. Bake for 2 minutes more after removing the inner bowl. Allow the tortilla shells to cool for 5 minutes in the bowls.
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Distribute the lettuce between the shells. In a mixing bowl, combine the black beans, cumin, and salt, and divide the beans among the salads. Add the walnut chorizo, tomato, onion, and black olives on top.
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Serve each salad with a dollop of Silky Sour Cream, Simple Guacamole, and Roasted Chipotle Salsa, topped with a sprinkle of minced cilantro.
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RECIPE NOTES

Remove the Silky Sour Cream from the recipe to make it soy-free.

SPEEDY YOGURT AND WALNUT DRESSING

SERVES 1 SALAD

1/2 bunch of chives

1 cup (250 g) soy yogurt, or other plant-based yogurt

juice of 1/2 lemon

1 tbsp. walnut oil

sea salt

freshly ground black pepper

pinch of sugar, or to taste

NUTRITIONAL VALUES

Calories: 249kcal
Fat: 10.7g (1.3g S.Fat)
Carbs: 29.1g
Protein: 12.2g
Sugar: 18.3g
Sodium: 489mg

METHOD

Finely chop the chives. Whisk together the soy yoghurt, lemon juice, and oil until smooth, then fold in the chives. Season the dressing with salt, pepper, and sugar to taste.