DIY Vegetarian Fajitas
with Homemade Guacamole
Not so long ago dinner time used to be a very solitary occasion. Everybody had their own plate of food and woe betide anyone who should try to steal a potato from someone else’s plate. Slowly but surely our experiences of foreign cuisine warmed us up to the idea of ‘sharing food’ and nowadays it’s all the rage. With that in mind we put together this healthy fajita dish with a DIY element added for a bit more fun. Remember: sharing is caring :-)
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Red Pepper
1
Yellow Pepper
1
Red Onion
1
Red Chilli
1
Aubergine
(May contain Celery)
½
Lime
½
Ground Cumin
½
Cherry Tomatoes
1
Baby Gem Lettuce
3
Coriander
1
Avocado
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
Nutritional information
Utensils
Instructions
Pre-heat the oven to 220 degrees. Remove the core from the peppers and cut them into 1cm thick slices. Peel the onion, finely chop a tsp of onion and cut the remainder into slices. Chop your chilli. Cut the aubergine in half lengthways, then cut the two pieces in half again. Remove a bit of the spongy white part in the middle (as in the picture) before chopping it into 2cm chunks. Grate the zest of your lime and set aside.
Mix the peppers, red onion slices (not the bit you diced), aubergine and three quarters of the chilli in a bowl with a tbsp of olive oil, the cumin, some ground pepper and ¼ tsp of salt.
Roast the vegetables on the top shelf of the oven for around 20 mins, or until they have gone a little crispy around the edges.
Chop the tomatoes into quarters, roughly chop the lettuce and coriander and combine together. Drizzle over a tsp of olive oil, a little squeeze of lime and some salt and pepper.
Slice lengthways through the avocado until you reach the stone inside. With the knife still against the stone turn the avocado round to cut through the remaining flesh. Twist it, pull the two halves apart and scoop out the insides into a bowl. Scrape the vibrant green skin inside too.
Add a tsp of the finely diced red onion, the remaining chilli, a bit of lime zest, a squeeze of lime juice and a pinch of salt and pepper to the avocado and mash everything together with a fork. Remember: lumpy guacamole is rustic guacamole.
Once the vegetables have crisped up a little around the edges, take them out of the oven and transfer them to a bowl ready to make your fajitas.
You can warm up your tortillas in the oven for a couple of mins (or a few seconds in the microwave), then serve the salad, vegetables and guacamole into separate bowls, so that you can make your own fajita at the table.
