TIP Serve with chicken for extra protein.DETOX
MAKES 8 TACOS
• 2 tsp paprika
• 2 tsp ground cumin
• ½ tsp salt
• 1 tsp garlic powder or granules
• ½ tsp chilli powder or flakes (optional)
• 2 tbsp lime juice
• 3 tbsp olive oil
• 250g broccoli
• 250g cauliflower
• 1 x 400g tin of chickpeas, drained and rinsed
• 8 taco shells
For the dressing
• 1 medium avocado
• 200g natural yoghurt
• Juice of 1 lime
• Salt and pepper
Broccoli and cauliflower are both members of the brassica family, which contain phytochemicals such as glucosinolates. This chemical contains sulphur, which is required for the body’s phase-2 detoxification pathways, and new research is currently underway to determine whether it has anti-cancer properties.
Preheat the oven to 200°C fan/220°C conventional/gas mark 6. Mix together the paprika, cumin, salt, garlic, chilli (if using), lime juice and olive oil to form a marinade.
Cut the broccoli and cauliflower into small florets. Spread over a baking tray with the chickpeas. Pour the marinade over the vegetables and toss to coat. Roast them in the oven for 30 minutes.
Meanwhile, make the avocado-yoghurt dressing. Place the avocado, yoghurt and lime juice in a food processor. (If you don’t have one just mash with a fork until smooth.) Season with salt and pepper to taste. Place into a serving bowl.
Warm the taco shells for 30 seconds in a microwave. I’m a big fan of self-assembly when it comes to tacos, so I recommend placing everything in serving bowls in the middle of the table.
TIP Serve with chicken for extra protein.