Ingredients
175g pack baby corn
1 large red onion, sliced (190g)
1 red pepper, deseeded and roughly chopped
1/2 tsp cumin seeds
2 tsp rapeseed oil
1 large ripe kiwi, halved lengthways (110g)
1 large tomato, halved (115g)
100g wholemeal flour, plus extra for rolling
1 large garlic clove
15g fresh coriander, chopped
1 tsp vegan bouillon powder
½ tsp smoked paprika
85g red cabbage, finely shredded
Method
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Heat oven to 220C/200C fan/gas 7. Pile the corn, red onion and pepper into a large shallow roasting tin and toss with the cumin seeds and oil. Add the kiwi and tomato on one side of the tin and roast for 20 mins.
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Meanwhile, mix 60ml water into the flour with the blade of a knife to make a dough. Knead briefly until smooth, then cut equally into four and roll out each piece on a lightly floured surface into a 16cm round tortilla. Cover with a tea towel to stop them drying out.
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Remove the cooked tomato and kiwi from the tin and return the veg to the oven for 10 mins. Remove the skin from the kiwi and scoop the flesh into a bowl with the tomato, garlic, half the coriander, bouillon and paprika. Use a hand blender to blitz to a smooth salsa.
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Heat a large non-stick frying pan, without oil, and cook the tortillas one at a time for a minute on one side and about 10 seconds on the other, until you see them puff up a little. Spread a tortilla with some salsa, top with cabbage and roasted veg, then scatter with the remaining coriander. Add a spoonful more salsa and eat with your hands.
