Mexican Veggie Salad with [N.A!] Tortilla Pops

1. Drain the sweetcorn and the red kidney beans

2. Wash the lamb's lettuce and put it into 4 bowls

3. Dice the peppers, the cherry tomatoes and the avocados

4. In a bowl, mix the sweetcorn, the red kidney beans and the diced peppers, cherry tomatoes and avocados

5. Press the lime into a bowl and mix with 2 tablespoons of olive oil. Put it all into the salad bowl

6. Divide between 4 serving bowls and crumble the N.A! Tortilla Pops over the top

7. Dice the tofu and sauté in a hot frying pan with a drizzle of olive oil

8. Add the Mexican spices, the cumin and the paprika

9. Season to taste and continue cooking for 5 minutes, stirring regularly

10. Immediately divide between the serving bowls, add a few coriander leaves and enjoy

2 blocks of plain tofu

2 avocados

1 small tin of sweetcorn

1 tin of red kidney beans

1 red pepper

1 yellow pepper

10 cherry tomatoes

Salt and pepper

1 teaspoon of Mexican spices

1 teaspoon of ground cumin

1 teaspoon of ground paprika

Olive oil

Lamb's lettuce

One lime

Fresh coriander

1 pouch of N.A! Tortilla Pops

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