Ingredients

• 140g cooked basmati rice or barley
• 1 x 400g black beans, drained
• 1 x 200g tin sweetcorn, drained
• 2 large tomatoes, diced roughly
• 1 red pepper, diced
• 1 small red onion, finely chopped
• 2 small avocados
• 1 lime, zested and juiced
• ½ fresh green chilli, finely chopped
• 1 tbsp olive oil
• 150ml unsweetened soya/plant milk
• 1 tsp honey
• ½ tsp garlic powder
• 1 baby gem lettuce, finely sliced
• 20g coriander, finely chopped
• Hot sauce
• Black pepper

Method

Halve the avocados and add the flesh to the blender along with the lime juice, chilli, olive oil, plant based milk, honey, garlic powder, hot sauce. Whizz until mixed together, adding a little more milk if required so that it is thick, but pouring consistency.  Season to taste.

Add the rice, beans, sweetcorn onions, tomato, pepper, coriander and lettuce to a large bowl and pour over the sauce.  Mix well and serve