Roasted yellow pepper pot with black bean salsa and avocado cream

• • 2 pinches of sugar
• • 1 small red onion, peeled

• • 1 avocado
• • ½ tsp of ground cumin
• • 1 heaped tbsp Greek yoghurt
• • Squeeze of lime juice

• • 150g/5oz Greek yoghurt
• • 3 tsp chipotle sauce

METHOD:

1. Preheat the oven to 220°C, 425°F, Gas 7.
2. Cut the peppers in half leaving the stems intact, discard the seeds, then rub inside and out with 1 tsp olive oil, seasoning well with salt and freshly ground black pepper. Place on a baking tray and roast in the preheated oven for 15-20 minutes.
3. Meanwhile, mix the white wine vinegar, lime juice and the sugar together in a small bowl. Slice the red onion thinly into rings and toss in the lime juice mixture. Leave to one side.
4. Next, heat a griddle pan until scorching hot. Brush the corn with 1 tsp of extra virgin olive oil and season well. Char the corn on all sides on the hot griddle.
5. Remove the kernels from the cob using a sharp knife and add to a small bowl along with the black beans, chili, juice of half a lime (reserving a few drops for the avocado cream) the remaining 2 tsp of extra virgin olive oil, most of the coriander, mint, and a pinch of salt and freshly ground pepper. Mix well and set aside.
6. Next, remove the flesh from the avocado and add to a food processor along with the cumin, Greek yoghurt and a squeeze of lime juice. Whizz until smooth.
7. Marble the chipotle sauce through the remaining yoghurt.
8. Fill the baked yellow peppers with some of the black bean salsa, a dollop of avocado cream, a swirl of chipotle yoghurt, and some of the pickled red onion.
9. Garnish with a sprinkle of chopped coriander leaves to serve.