OLIVE OIL CALORIES 1 TSP RECIPES

Steps:

• Combine the onion and vinegar in a small bowl with a pinch of salt and set aside. Mix the paprika, cumin, chipotle flakes and 2 tbsp of olive oil in a large bowl, seasoning well. Add the courgettes and toss together until coated. Put a large frying pan on a medium-high heat and, once hot, add the courgettes – you will probably need to do this in two or three batches. Cook on each side for 2-3 minutes or until deep in colour and charred, then transfer to a plate lined with kitchen paper. Cover and set aside.
• Without cleaning the frying pan, add the remaining oil. Cook the garlic for 30 seconds, then add the black beans with a splash of water, cooking through for a few minutes until just warm and the water has evaporated. Season to taste, cover and set aside.
• Finely chop half the coriander and put in a bowl along with the yogurt, lime juice and zest, mix together and season to taste. Heat the tortillas according to pack instructions.
• Strain the pickled onions. When it’s time to build your tacos, layer the tortillas with the salad leaves and avocado. Sprinkle over the black beans and top with the courgettes, a drizzle of the herby lime yogurt and some of the pickled onions. Garnish with the remaining coriander (you can keep as is, or roughly chop if you’d prefer) and serve with the lime wedges to squeeze over.

Steps:

• In a large bowl, beat sugar and oil until blended. Beat in the egg, then honey and lemon extract. Combine the flours, rosemary, lemon peel, baking soda and 1/4 teaspoon salt. Gradually add to sugar mixture; mix just until combined., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Sprinkle tops with remaining sea salt. Bake at 350° for 9-12 minutes or until lightly browned. Remove to wire racks. Store in an airtight container.