Veggie black bean
chilli tacos

Serves 2

Ingredients
Olive oil
1 red onion, finely chopped
2 red peppers, finely chopped
2 cloves of garlic, grated
1 pack M&S fajita seasoning
1 tbsp M&S chipotle chilli paste
A tin of black beans
A tin of M&S refried beans
A tin of plum tomatoes
A tin of sweetcorn
2 limes
½ red chilli, finely chopped
8 radishes, finely sliced
¼ red cabbage, finely chopped
½ red onion, finely sliced
1 head of little gem lettuce, sliced
1 avocado
A handful of fresh coriander
Brown rice or tacos, to serve

Soften the onions, peppers and garlic in a large pan with a little olive oil over a medium heat.

Add the fajita seasoning and cook for a couple of minutes, then add the chipotle paste, black beans, refried beans and tomatoes. Simmer for around 25 minutes.

Meanwhile, heat a little oil in a frying pan over a medium heat and add the drained sweetcorn. Cook without stirring, tossing now and again, until the sweetcorn pops and goes golden brown. Add to a bowl and dress with the juice of a lime, the fresh red chilli and the coriander.

To make the slaw, toss the radish, cabbage and onion with 1 teaspoon of salt and the juice of a lime. Set aside.

When you’re ready to serve, spoon the chilli into bowls then serve with the slaw, sliced avocado, little gem lettuce and an extra squeeze of lime, with coriander and tacos or brown rice.

Rainbow grain bowl

Serves 2

Ingredients
300g or one head of broccoli, cut into florets
Olive oil
Salt and pepper
A tin of cannellini beans
1 tbsp M&S rose harissa paste
A handful of fresh mint leaves, chopped
A handful of fresh parsley, chopped
2 jarred roasted red peppers, diced
1 M&S Plant Kitchen grain pouch
1 small courgette, grated
2 handfuls of rocket
1 lemon
160g cherry tomatoes, chopped
A handful of fresh basil

Add the broccoli to a baking tray and toss with olive oil, salt and pepper. Roast at 220°C/200°C fan/gas mark 7 for 20-25 minutes, until just charred around the edges.

Meanwhile, mix the cannellini beans with the harissa, mint and parsley (reserving a few leaves to garnish), jarred peppers and a little olive oil.

Heat the grains according to the pack instructions.

Dress the courgette and rocket in the juice of half a lemon. Char the remaining lemon in a pan, cut side down, until coloured, and set aside.

Drizzle a little olive oil over the tomatoes, season and stir through the fresh basil.

To assemble, spoon the grains into bowls, then top with the dressed cannellini beans, courgette and rocket, tomatoes, charred lemon and roasted broccoli. Finish with more fresh herbs.