CARIBBEAN CUISINE

VEGETARIAN FAJITAS

This meatless version of the classic fajita (usually made with beef or chicken) makes a healthy and tasty Mexican-inspired wrap.

INGREDIENTS

6 10-11 inch flour tortillas
500 g feta cheese
2 large onions, halve and cut into wedges
1 red bell peppers, de-seeded and sliced into strips
1 yellow bell pepper, de-seeded and sliced into strips
1 green bell pepper, de-seed and sliced into strips
1 medium or 2 small zucchini, quartered 200 g button mushrooms
sour cream.

FOR THE MARINADE

2 garlic cloves
Salt and ground black pepper
4 limes (the grated zest of 2 and juice of all 4)
A handful of fresh coriander, or chadon beni, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried chili flakes
1 teaspoon cumin seeds
1 teaspoon sugar
1 tablespoon white wine vinegar
4 fl oz (125 ml) dark rum
4 fl oz (125 ml) olive oil

TO SERVE

Salsa, Guacamole and Sour Cream

DIRECTIONS

1. Pre-heat the oven to 300'F/150'C/Gas Mark 2.

2. Make the marinade. Crush the garlic and salt to a paste. Place in a bowl and add the oil and whisk together. Add the oil in a steady stream, whisking until the mixture has emulsified. Put the peppers, onions, courgettes, and mushrooms in a bowl, add the remaining marinade and mix well. Cover both dishes and let marinate in the refrigerator for at least 30 minutes.

3. Stack the tortillas, wrap in foil and put in the pre-heated oven for about fifteen minutes until warm. Meanwhile, heat a large frying pan or wok until very hot, add the marinated vegetables and liquid and stir fry until the vegetables aregolden, and slightly caramelized (about 20 minutes). Transfer into a heat proof dish, cover and keep warm in the oven.

4. Drain the feta cheese, discarding the marinade. To assemble the fajitas, place a warm tortilla on a plate, add a spoonful of vegetables to one half and top with feta cheese. Bring the uncovered half of the tortilla up over the filling, thentuck the corners underneath the fajitas. Serve with salsa, guacamole and sour cream.