They say you should never shoot in direct sunlight; but to hell with that, the sun was far too nice to be stuck inside!
Today's recipe is part of 3 recipes featured in the March issue of Yum. Gluten Free Magazine. The theme is 'Chocolate', so I thought I would share a couple of simple savoury, Mexican-inspired chocolate recipes (and one sweetie!), using some of my favourite stone-ground staples.
The corn tortillas are from La Tortilleria in Kensington, Melbourne. These guys make fresh tortillas the old fashioned way; you can pick them up fresh and still warm - if you live in Melbourne! The pure chocolate's from Taza, both of these are gluten free and contain no nasties.
This recipe also features some goodies grown from my veggie patch. Starting at the bottom of the plate is my beautiful watermelon radish, lovely Roma, yellow pear tomatoes and spring onions. Please use whatever veg you have on hand, as this recipe will work with almost any salad ingredient! Next time I make it I'm trying it with corn from the garden and avocado.
BLACK BEAN SALAD WITH CHOCOLATE VINAIGRETTE
Serves 2 I Prep time 15 min I Gluten Free I Egg Free I Nut Free I Soy Free I Vegetarian I Vegan I Dairy Free
- 2 handfuls cooked black beans
- Radish, sliced thinly
- Tomato, sliced
- 1 Avocado, sliced
- 1 spring onion, sliced
- 2 La Tortilleria corn tortillas, cut into strips
- Olive oil for frying
- 15g Taza Chocolate Mexicano Cacao Puro (or 70% dark chocolate)
- 1 tbsp balsamic vinegar
- 2 tbsp walnut oil
- Murray River salt flakes
- Freshly cracked black pepper
- Place chocolate in a small bowl and melt in microwave, stir. Add balsamic, walnut oil, season and whisk until smooth. Stir through black beans, set aside.
- Add 2 cm of oil into a small saucepan, heat on high until you reach 180°C. Fry tortilla strips for 1 minute or until crispy and drain on absorbent paper.
- To assemble arrange radish, tomato, avocado on your serving plate. Spoon over black beans, garnish with spring onions and fried tortilla.