Recipe Inspiration

Ingredients...

1kg swede, peeled and diced

150g olive oil

60g Street Food Dark Mexican Seasoning

2 onions, peeled and thinly sliced

300g kale, stems removed and chopped

1tsp red chilli flakes

150g water

100g watercress

45g lime juice

20 corn tortillas

200g roasted feta

Mole sauce to garnish

Method...

1. Preheat an oven to 200°c.

2. In a baking tray add the swede, Street Food Chef Dark Mexican Seasoning and 90g olive oil. Mix well and roast for 45 minutes, turning 2 or 3 times through the cooking time.

3. Heat the remaining oil in a large frying pan over a medium heat. Add the onion and sauté stirring occasionally for 8-10 minutes until soft and browned.

Add the kale, chilli flakes and water, cook for around 3 minutes until the kale is tender and still green.

4. Add the roasted swede, season if needed and toss to combine. In a small bowl mix the watercress with the lime juice, season with salt.

5. Warm up the corn tortillas, divide the swede mixture between the tacos and top with the watercress and roasted feta.

6. Serve.