Charred Sweetcorn & Cumin Seed Tacos with Pickled Red Cabbage & Feta Mayonnaise

Don’t be scared to let your sweetcorn burn and blister here, as that’s what gives the kernels such a beautiful, smoky flavour

25 minutes prep, 10 minutes cook

Serves 2

Ingredients

½ small red cabbage, finely sliced, white core discarded

2 tsps salt

4 tbsps cider, white wine or red wine vinegar

3 tbsps sugar, ideally caster

2½ tsps cumin seeds

3 tbsps rapeseed,vegetable or light olive oil

1 x 340g tin of sweetcorn in water, drained

1 tsp ancho chilli flakes or ½ tsp regular chilli flakes

1 avocado

Juice of ½ lime

100g feta

2 tbsps mayonnaise (or plain yoghurt)

4 small or 2 big wraps (corn or wheat)

Chilli sauce (optional)

Method

First, stir together the cabbage, 1 tsp of salt, vinegar and sugar, ensuring each piece of the cabbage is fully coated, then set aside for 15 minutes to quickly pickle.

Next, toast the cumin seeds in a wide frying pan over a high heat for 1–2 minutes until fragrant, then transfer to a cutting board and lightly crush (or crush in your pestle and mortar if you have one).

Return the pan to a high heat, then pour in the oil, drained sweetcorn and 1 tsp of salt. Fry the sweetcorn for 6–7 minutes until charred and black at the edges.

Add the spring onions, chilli flakes and half the crushed cumin, then stir together over a medium heat for 1 minute.

Meanwhile, halve the avocado, carefully remove the stone and scoop spoonfuls of the flesh into a small bowl; stir in the lime juice. In another small bowl, crush the feta and stir in the mayonnaise.

Warm the wraps in a dry frying pan or, using tongs, directly over the flame of your gas hob for a few seconds (take extra care!) until slightly charred in some spots.

To assemble Take the wraps, pan of sweetcorn, cabbage pickles, avocado and feta mayonnaise to the table.

Transfer the remaining cumin seeds to a small dish. Allow everyone to build their own tacos, adding extra chilli sauce, to taste, if you like things hot!