Fajitas

Tomato Salsa

• 3 tomatoes, roughly chopped
• 2 spring onions, finely chopped
• 1/2 bunch coriander/mint/parsley (whatever you prefer), finely chopped
• 1 clove garlic, crushed
• 1 fresh red chilli, finely chopped
• 1/2 lime, juice of
• 1 tsp balsamic vinegar
• 1/2 tsp ground cumin
• 1 tbsp oil

Start by salting your chopped tomatoes. POp them in a sieve and let them strain for at least 20 minutes. This will intensify the tomato flavour and stop your salsa from being too wet.

After 20 minutes, combine with the rest of the ingredients to create your salsa.

Griddled Veggies

• 1 red onion
• 1 sweet pepper

Roughly chop your veg and add to a hot, dry griddle pan. Lightly char your veg and remove.

Rice and Beans

• 80g white rice or 120g brown rice
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 whole chilli
• 1 x 400g beans (borlotti beans, red kidney beans, black beans or pinto beans)

Cook your rice according to packet instructions.

In a pan on medium heat add the oil, cumin seeds and chilli. Cook for 1 minute to release the flavours. Add your beans and cook for 5 -10 minutes until your beans have reheated and started to lightly crisp.

Add to your cooked rice.

Fajita Mix

• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp onion granules
• 1/2 tsp garlic granules
• 1 tsp hot chilli powder
• 1 tsp smoked paprika
• 400g meat (beef, pork or chicken) or tofu

These spices can be bagged up and stored for whenever you fancy a fajita night!

Coat your chosen meat or tofu in the spices and fry until cooked.

To serve

• natural yoghurt
• cheddar cheese
• tortilla wraps
• fresh herbs

Once all of your parts have been assembled, take a little bit of everything and pop it into a warm tortilla wrap. Enjoy!