Charred pepper fajitas

White beans, red onion, yellow pepper & smoked almond sauce

Put a large non-stick frying pan on a high heat.
Deseed and finely chop the yellow pepper.
Place in the pan to lightly char for 3 minutes while you squeeze the lime juice into a blender with ½ a tablespoon of red wine vinegar, half the almonds and 150ml of water.
Add the charred yellow pepper, season and blitz until smooth.
Slice the remaining peppers into 1cm rings, removing the seeds, and place in the hot pan.
Peel the onions, slice into 1cm-thick rounds, add to the pan and cook it all for 10 minutes, or until soft and charred, stirring regularly.
Pour in the beans, juice and all, followed by the yellow pepper sauce.
Let it bubble and reduce for 5 minutes, or until thick, then season to perfection.
Chop or crush the remaining almonds.
Warm the tortillas, spoon over the pepper and bean mixture and the cottage cheese, tear over the coriander leaves, and sprinkle with the crushed almonds, to finish.

Recipe Category Nuts / Torttilla