Light Vegan Tacos

• packet of young corn175g g
• large red onion↗1

  sliced (190g)

• red pepper↗1

  seedless, coarsely sliced

• cumin seeds↗½ tsp tsp
• olive oil↗2 tsp tsp
• ripe kiwi↗1large

  cut lengthwise in half (110g)

• tomato1large

  cut in half (115g)

• wholegrain flour↗100g g

  plus extra for rolling

• large garlic clove↗1
• fresh cilantro↗15g g

  chopped

• vegan bouillon powder↗1 tsp tsp
• smoked paprika↗½ tsp tsp
• red cabbage↗85g g

  thinly shredded

Step-by-step instructions

1. 1

   Pre‑heat the oven to 220 °C/200 °C with convection/gas 7. Spread the corn, red onion and pepper on a large shallow baking tray and toss with cumin and oil. Add the kiwi and tomato to one side of the tray and roast for 20 min.

2. 2

   Meanwhile, mix 60 ml water with the flour using a knife blade to form a dough. Knead briefly until smooth, then cut into four equal pieces and roll each piece on a lightly floured surface into round tortillas about 16 cm in diameter. Cover with a kitchen towel so they don’t dry out.

3. 3

   Remove the roasted tomato and kiwi from the tray and return the vegetables to the oven for another 10 min. Peel the kiwi and place the flesh in a bowl with the tomato, garlic, half the cilantro, the broth and paprika. Blend with an immersion blender until a smooth salsa forms.

4. 4

   Heat a large non‑stick skillet without oil and fry the tortillas one at a time for about a minute on one side and roughly 10 seconds on the other, until they puff slightly. Spread salsa on a tortilla, add cabbage and the roasted vegetables, sprinkle with the remaining cilantro, add another spoonful of salsa and eat with your hands.