I’m in another weight loss phase. However, I’m determined to ensure that calorie limitation doesn’t turn to flavour deterioration. It’s all about portion control. Having said that, tonight I was in one of those moods when I just needed to sit down to a big plate of something. This warm Mexican-style salad hit the spot and turned out rather well.
Ingredients
Half an avocado
1 tomato
A quarter of a red onion
Half a yellow pepper
A handful of coriander
1 lemon
100 grams of yoghurt
Ground cumin
Oregano
Ground cinnamon
Tabasco
1 small time of re-fried beans
Method
1. Roughly chop the vegetables and coriander and place in a bowl. Squeeze a little lemon juice over the top and mix through
2. Place a pinch of each of the remaining herbs and spices in a pot and dry roast for about 30 seconds. Turn the heat down really low and add the yoghurt and a few drops of Tabasco. Gently heat until just warm. Be really careful not to overcook as this the yoghurt will split.
3. Heat the re-fried beans until warm. It’s fine to just pop them on a plate an pit them in a microwave for about a minute.
4. Place the vegetable mix on top of the heated beans and drizzle the yogurt mixture over the top.
Yes, using canned beans is cheating and I’m sure it would taste better if I made them myself. But there are times, especially at the end of a difficult week when you just need something quick and easy that still tastes fantastic. Also because I’m in weight loss mode again I can tell you that this recipe has approximately 444 calories.
