with Midsommar SEA SALAD
Our tacos are sooo satisfyingly crunchy with crisp, fruity apple, creamy beans and our Midsommar SEA SALAD.
|1 jar||Midsommar SEA SALAD|
|2 tbsp||olive oil|
|240 g||canned white beans|
|1/4||yellow cubanelle pepper|
|salt and black pepper to taste|
Prep time 25 mins/Total time 45 mins
To make the white bean puree, mince the garlic and sweat in the olive oil on medium heat. Season with salt and pepper.
Drain the white beans and add them to the garlic. Cook together in the pan for 5 minutes then puree using a hand blender. Season to taste again, if required.
Dice the apple and finely slice the chives so that you have around 1 tbsp's worth. Slice the onion and pepper into thin rings.
To assemble the tacos, first spoon in the white bean puree, then put a spoonful or two of OCEANFRUIT Midsommar SEA SALAD on top. Add the apple, onion, pepper and chives and eat quickly so that the taco is satisfyingly crunchy!