Servings: 2

2 Tbsp olive oil 2 Tbsp olive oil
1 Lime 1 Lime
1 Avocado 1 Avocado
½ pack Feta ½ pack Feta
1 Tin kidney Beans 1 Tin kidney Beans
1 red pepper, diced 1 red pepper, diced
1 small tin of sweetcorn 1 small tin of sweetcorn
1 small carrot, diced 1 small carrot, diced
2 big handfuls of spinach 2 big handfuls of spinach
1 Tbsp jalapenos, chopped 1 Tbsp jalapenos, chopped
2 Tbsps of chopped chorizo 2 Tbsps of chopped chorizo
100g tortilla chps 100g tortilla chps

Mix 2 tbsps of olive oil and the juice of half the lime in a mixing bowl.  Add a ¼ tsp of salt and a good pinch of pepper, mix together and put to the side.
Heat 1 tsp of olive oil in a pan on medium-high heat.  Once hot add in the chorizo and cook until it's slightly cripy at the edges.  Remove and keep to the side.
Roughly chop the spinach leaves and chop the carrots into tiny ½cm cubes.  Remove the core from the red pepper and chop into ½ cm cubes.   Drain and rinse both the corn and the kidney beans.
Place the kidney beans. sweetcorn and spinach into the bowl with the dressing.  Throw in the red pepper and carrot cubes and toss everything together.
Cut length ways into the avocado and move the knife around the stone in the middle.  Twist the two halves and pull them apart.  Use a spoon to release the avocado from it's skin.  Chop into 2cm chunks.
Chop the jalepenos really, really finely and crumble the feta.  Scatter this over the jumble.  Add the acovado cubes and the chorizo.  Toss everything gently with the tips of your fingers.
Taste a mouthful for seasoning and add a bit more salt and pepper until it's just right.  Serve with Tortillas (use them like edible spoons!)

714 calories per serving  714 calories per serving