salad days

TACO SALAD WITH BLACK BEAN SALSA + PAPRIKA, LIME + YOGHURT DRESSING

Serves 6–8

For the black bean salsa:

· 2 tbsp (40ml / 1.35 fl oz) olive oil
· 2 tsp (10ml / 0.34 fl oz) maple syrup
· 2 tbsp (40ml / 1.35 fl oz) red wine vinegar
· 1 tsp salt flakes
· 1 tsp cumin seeds
· 2 tsp ground paprika
· 1/2 red onion, finely diced
· 2 cans of black beans, rinsed

1. In a medium-sized bowl, whisk together the oil, maple syrup, vinegar, salt and spices until well combined.

2. Stir through the diced onion and black beans.

3. Set aside for at least half an hour so the flavours can combine. You can also make the salsa the night before and store it in the fridge.

For the paprika, lime + yoghurt dressing:

· 3/4 cup (200g / 7.1oz) Greek yoghurt· zest of 1 lime· juice of 1/2 a lime· 1/4–1/2 tsp salt· 2 tsp smoked paprika· 1 tsp sweet paprika