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Breakfast taco
Serves 4 Starters and mains
Ingredients
- 2 medium onions, chopped
- 200g raw walnuts, soaked in water for at least 2 hours
- 70g sun-dried tomatoes, soaked in hot water for at least 1 hour (or from a jar)
- 3tsp ras el hanout
- red cabbage or steamed greens, to serve
- lemon tahini dressing, to serve
Method
Fry the onions in a non-stick pan with a splash of water or oil for around 5 minutes, until they are golden and translucent.
Drain the walnuts and tomatoes. Roughly chop the tomatoes then transfer both to a food processor with the onions and ras el hanout. Pulse until crumbly, but don’t overdo it or you will end up with ‘butter’. Taste and add salt if necessary.
Either gently heat the ‘meat’ in a pan over a medium heat, or serve at room temperature with red cabbage (or steamed greens) and lemon tahini dressing.
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