Vegetable fajitas
Serves 4
Ingredients:
1
/
2
onion, thinly sliced
4 baby sweet corn, quartered
2 celery sticks,
cut into julienne strips
1 courgette,
cut into julienne strips
8 mangetout, sliced
1 red pepper, thinly sliced
2 large vine ripe tomatoes,
de-seeded and diced
1 green chilli, de-seeded and
thinly sliced
1 garlic clove, crushed
2 tbsp tomato purée
150 ml (
1
/
4
pint) vegetable stock
2 tbsp coriander, chopped
1 tsp ground coriander
8 flour tortillas
150 ml (
1
/
4
pint) plain natural
yoghurt
Paprika
Method:
1. Place all of the vegetables into a solid
container. In a separate bowl mix together
the tomato purée, vegetable stock, coriander
and ground coriander. Pour the mixture over
the vegetables. Cover with foil and steam for
8 minutes at 100°C.
2. When there is 1 minute remaining, take the
flour tortillas, wrap them in foil and place
into the steam oven, with the vegetables, to
heat through.
3. Make up the tortillas by dividing the mixture
evenly between the wraps. Spoon a
tablespoon of yoghurt on top of the
vegetables and sprinkle with paprika. At the
base, fold up a third of the tortilla and then
fold over the sides.
Serve immediately.
31
Tip
Take care when handling chillis.
Protect your hands with rubber gloves
or hold the chillis under running
water. Slit one side of the pod and
then remove the seeds before slicing
it up.
