Veggie Chipotle Chilli Dog and Tomato Salad
with Guacamole and Cheese
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
1 carton(s)
Mixed Beans
30 grams
Tomato Puree
20 grams
Chipotle Paste
28 grams
Red Wine Stock Paste
(Contains Sulphites)
1 unit(s)
Medium Tomato
1 unit(s)
Avocado
30 grams
Mature Cheddar Cheese
(Contains Milk)
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
2 unit(s)
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
50 grams
Baby Leaf Mix
Not included in your delivery
100 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
1 tbsp
Olive Oil for the Dressing
½ tsp
Sugar for the Dressing
20 grams
Butter
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Peel and grate the garlic (or use a garlic press).
c) Drain and rinse the beans in a sieve.
a) Heat a drizzle of oil in a large frying pan. Once hot, add the garlic and tomato puree and fry for 1-2 mins.
b) Stir in the chipotle, red wine stock paste, mixed beans, water and sugar for the sauce (see pantry for both amounts).
c) Mash half of the beans into the pan, bring to a boil, then lower to a simmer.
d) Cook, until thickened slightly, 4-5 mins. Then remove from the heat.
a) In the meantime, cut the tomato into 1cm chunks.
b) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board and mash with a fork. Season with salt and pepper.
c) Grate the cheese.
a) In a medium bowl, mix together the cider vinegar with the olive oil and sugar for the dressing (see pantry for amount).
b) Add the tomato and avocado to the bowl.
c) Season with salt and pepper and toss to coat.
a) Slice the buns down through the middle (but not all the way through) and pop them onto a large baking tray and into the oven to warm through, 2-3 mins.
b) Stir the butter (see pantry for amount) into the veggie chilli.
c) Taste, season with salt and pepper if you feel it needs it.
d) Add a splash of water if the sauce is a litte thick.
a) Just before you are ready to serve, toss the baby leaves in the dressing.
b) Transfer your hot dog rolls between your serving plates then spread the mayonnaise (see pantry for amount) on the cut sides of the roll. Fill with your veggie chilli mixture.
c) Sprinkle the cheese over the buns and spoon on the guacamole.
d) Serve with your salad alongside.
Enjoy!
