Put a little zing into your dishes with Susana Villasuso’s Mexican recipes – you can make them as spicy as you like
Vibrant and delicious
BEETROOT AND ORANGE HABANERO SALAD
By Susana Villasuso Serves 4 | Prep 30 mins | Cook none
½ a red onion, thinly sliced
¼-½ a habanero, finely chopped, to taste
2 oranges
juice of 2 limes
60ml (¼ cup) extra-virgin olive oil
1 tsp dried Mexican oregano, or regular
dried oregano
1 tsp agave syrup
sea salt and freshly ground black pepper
600g (3 cups) cooked beetroot
a handful of mint leaves
a handful of coriander (cilantro) leaves
1First prepare a dressing for the salad.
Add the red onion and habanero to a bowl. Use a sharp knife to cut the peel and white pith away from the oranges, then cut out the segments, holding the orange over the bowl to catch the segments and juice. Squeeze the remaining juice from the leftover orange flesh on top of your onion-habanero mixture. Add the lime juice, extra-virgin olive oil, oregano, agave syrup and a pinch of salt and freshly ground black pepper. Stir gently with a spoon just to allow the ingredients to come together. Set aside for 20 minutes to let the flavours meld together before using.
2Meanwhile, drain the cooked beetroot from its packet, and with a sharp knife slice it into thin rounds.
3Find a nice platter, then begin to layer all the beetroot slices over it, overlapping them only slightly. Spoon the orangehabanero dressing on top, making sure the onions and orange segments are distributed evenly. Garnish the salad with the mint and coriander leaves and add a pinch of flaky salt and freshly ground black pepper on top.
Tip
IF YOU ARE CAUTIOUS ABOUT SPICINESS AND DON'T WANT TO RISK GETTING THE SALAD TOO HOT, BEGIN BY ADDING A QUARTER OF THE CHILLI, THEN ADD MORE TO TASTE.
NUTRITIONAL INFO
Calories (per serving) 241 | Total fat 14.3g Saturates 2.2g | Salt 0.41g | Sugar 18.3g Carbohydrates 26.1g | Protein 3.8g
ADOBO VERDE ROASTED CAULIFLOWER TACOS
By Susana Villasuso
Makes about 10 | Prep 15 mins | Cook 25 mins
1 cauliflower (about 850g), broken
into florets
2 tbsp white tahini, at room temperature
FOR THE ADOBO VERDE
3 fat garlic cloves, peeled but left whole
2 jalapeños
60g (2 cups) fresh coriander (cilantro)
1 tsp ground cumin
6 tbsp olive oil
2 tbsp agave or maple syrup
1 tsp ground black pepper
2 tbsp apple cider vinegar
sea salt
TO SERVE
½ a red onion, finely diced
20g (1 cup) coriander, finely chopped
juice of 1 lime
10-12 corn tortillas (about 10cm (4in) in
diameter), warmed
100g (scant ½ cup) vegan crème fraîche
1
