Mexican fiesta salad

Serves 4

A raw vegan take on the taco bowl, this salad is really easy to toss together and is bursting with flavour. So grab some friends and get a fiesta happening at your casa…

Chimichurri

250 ml (9 fl oz/1 cup) cold-pressed olive oil

2 tablespoons lemon juice

2 tablespoons lime juice

2 tablespoons apple cider vinegar

4 garlic cloves, crushed

45 g (1½ oz/1½ cups) finely chopped flat-leaf (Italian) parsley

25 g (1 oz/½ cup) finely chopped coriander (cilantro)

4 tablespoons finely chopped chives

2 teaspoons lime zest

½ teaspoon chilli flakes

½–1 teaspoon Himalayan pink salt or Celtic sea salt, to taste

Walnut taco mince

225 g (8 oz/1½ cups) sun-dried tomatoes, soaked in filtered alkaline water for 1 hour, then drained

1½ tablespoons ground cumin

2 teaspoons ground coriander

3 tablespoons chopped coriander (cilantro)

1 teaspoon onion powder

1 teaspoon garlic powder

1 tomato, seeded

2 garlic cloves, peeled

2 tablespoons cold-pressed extra virgin olive oil

200 g (7½ oz/2 cups) activated walnuts

To assemble

1 kg (2 lb 4 oz/4 cups) diced fresh tomatoes

350 g (12 oz/2 cups) diced cucumber

1 red capsicum (pepper), diced

1 small red onion, finely chopped

2 avocados, flesh cut into thin wedges

1 batch Sour cream, in a squeeze bottle

coriander (cilantro) sprigs, to garnish

• To make the chimichurri, pour the olive oil, lemon juice, lime juice and vinegar into a high-speed blender. Add the garlic and blend on high speed until combined. Pour into a large bowl and whisk in the remaining chimichurri ingredients.
• Mix all the walnut taco mince ingredients, except the walnuts, in a food processor on high speed until well combined. Add the walnuts and process again until you have a chunky, mince-like texture.
• To assemble, arrange the tomato, cucumber, capsicum and onion in four bowls or around a platter. Add the avocado wedges and a dollop of sour cream. Sprinkle with the walnut taco mince, drizzle with the chimichurri, garnish with coriander sprigs and serve.