Mexican veggie-lover Caesar salad

Prepared in only 25 minutes, this san Choy bao-motivated Mexican supper makes for an incredible summer supper. You can broil the yams as long as 2 days ahead and keep them in a sealed shut compartment in the cooler.


300g yam, cut into 1.5cm pieces
1 tbsp olive oil
3 tsp taco flavor blend
260g (1 cup) Greek-style yogurt
1 lime, skin finely ground, squeezed
1 tsp honey
2 child diamond lettuces, leaves isolated
400g can dark beans, washed, depleted
1 avocado, daintily cut
1 cup new coriander twigs
100g corn chips
Cured jalapeos, to serve (discretionary)
Select all fixings


Stage 1

Preheat the stove to 240C/220C fan-constrained. Line a baking plate with baking paper. Spot the yam, oil, and flavor blend on the pre-arranged plate and season. Throw to consolidate. Broil for 15 minutes or until the yam is delicate.

Stage 2

Consolidate the yogurt, lime zing, squeeze, and honey in a bowl. Season.

Stage 3

Split lettuce between plates. Load up with beans, avocado, and yam blend. Coarsely disintegrate some corn chips over the top. Shower with dressing. Present with jalapeos, in the event that you like, and remaining corn chips.

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