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Summer veg tacos with honeyed apricot salsa,
serves 6-8
Ingredients
Apricot Salsa
• 6-8 apricots (halved & de-stoned)
• 1 green chilli
• 1 generous tbsp Summer Honey
• 25g coriander (roughly chopped)
• ½ small red onion (roughly
chopped)
• 1 lime (juice & zest)
• Olive oil
• Sea salt
Tacos
• 6-8 small flour or corn tortillas
• 2 courgettes (cut into 2cm chunks)
• 2 corn on the cob (corn sliced of
the cob)
• 8 or so asparagus spears (cut into
thirds)
• 150g grated mozzarella
• Olive oil
• Sea salt & black pepper
To serve
Extra coriander, drizzle of honey &
wedges of lime
Method:
1. Place apricots and green chilli
in a small roasting tray, drizzle
with olive oil, summer honey
and sea salt. Grill for 10 minutes,
until they start to charr and
caramelise. Remove and set aside
to cool. Once cooled, de-seed
the chilli, then combine all the
salsa ingredients in a small food
processor, making sure to scrape
all the honeyed juice off the tray,
pulse into a smooth salsa, season
with salt to taste. If you don't
have a food processor, you can
finely chop the ingredients &
combine in a bowl.
2. Place a skillet or frying pan on a
medium to high heat, drizzle the
pan with olive oil and as it starts
to smoke add the corn. Sprinkle
with sea salt and leave to sit for a
couple of minutes, once the corn
starts to char, stir with a spoon
until evenly charred and vibrant
yellow, roughly 3-5 minutes.
Scrape out into a bowl and set
aside.
3. Remove any corn debris from the
pan, drizzle with more oil, allow
the pan to come back up to heat
then add in the courgette, leave
again for a couple of minutes till
the courgette starts to brown
then flip each piece to char
the other side. You want the
courgette to retain some crunch,
so cook until charred then
remove from the pan, they will
continue to cook in their own
heat.
4. Re-oil the pan and add your
asparagus, cook for 1-2 minutes.
Combine all the vegetables in a
bowl and set aside.
5. Using the same pan, place your
tortillas a few at a time if they'll
fit, lightly toast on one side for
30 seconds or so, then sprinkle
the pan with mozzarella pressing
the untoasted side of the tortilla
into the cheese. Leave to crisp
for 30 seconds, as you lift the
tortillas up, the cheese should
have stuck to the bread, with
gooey stringy bits & crisp golden
edges. Serve up straight away
with spoonfuls of summer veg,
dollops of sweet spicy salsa,
squeezes of lime and extra
drizzles of honey, if wished.
Recipe by Lucy Rosette Turnbull
www.lucyrosette.com