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The Perfect Veg-Mex Supper

This month we look to South America for inspiration for this vegetarian takeaway menu to create at home. Team all this with plenty of soured cream, lime and zesty jalepeño chillies and tortilla chips for dipping – perfect!

Black bean and corn salsa

A vibrant, flavour-packed salad that teams well with Mexican food or barbies
Ready in 25 minutes

Ingredients

2 corn cobs
400g can black beans, drained
4 spring onions, finely chopped
200g baby plum tomatoes, halved
1 tbsp drained and chopped jalapeño peppers
6 tbsp fresh coriander, chopped

For the dressing:

1 small garlic clove, crushed
juice 1⁄2 lime
good pinch cumin seeds
2 tbsp extra virgin olive oil

Method

Preheat the grill to medium high, place the whole corn cobs on the grill pan and grill for 15 minutes, turning occasionally until lightly charred all over. Allow to cool before cutting the kernels off the cob. Place in a bowl and add the remaining ingredients 1 tbsp rapeseed oil.


Courgette and tomato salad

A simple summery salad packed with flavour and texture
Ready in 15 minutes

Ingredients

1 soft flour tortilla, sliced
good pinch cumin seeds
400g mixed tomatoes, cut into bite size pieces
1 courgette, halved and finely sliced
3 tbsp torn mint

For the dressing:

1⁄2 small red onion, finely diced
1 tbsp sherry vinegar
3 tbsp extra virgin olive oil
good pinch sugar

Method

1 Heat the oil in a frying pan, add the tortilla strips, cumin and a good pinch of salt. Fry, turning frequently until golden and crisp. Set to one side. Combine the dressing ingredients, season well and set to one side.

2 Place the tomatoes, courgette and mint in a salad bowl and pour the dressing over. Combine, then top with the crisp tortillas just before serving.

All recipes by Catherine Hill and serve 4.

Photos by Terry Benson.

Props styling by Luis Peral.

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