Fajita Salad

(Serves 4)

Ingredients:
1 small garlic clove, peeled, crushed, and minced
2 tablespoons minced fresh cilantro
Pinch ground cumin
Pinch chilli powder
Pinch salt
Pinch cayenne pepper
10 pieces of MOMO'S VEGGIELICIOUS NUGGETS
1 red onion, quartered
1 red pepper, cored, seeded, and cut into 2-inch chunks
1 green pepper, cored, seeded, and cut into 2-inch chunks
12 cherry tomatoes
2 cups corn kernels, fresh or frozen
2 cups finely shredded green cabbage
2 cups cooked white or brown rice
2 cups cooked kidney beans, drained (rinsed if canned)
1 cup shredded cheddar cheese
2 jalapeno peppers, roasted, peeled, seeded, and minced (see instructions below on roasting peppers)
¼ cup green salsa
½ cup low-fat sour cream or plain low-fat or non-fat yoghurt
Oil-free tortilla chips
Flour tortillas (optional)
Wooden Skewers

Preparation:
1. In a large bowl, combine the lime juice, garlic, cilantro, cumin, chilli powder, salt, and cayenne. Add MOMO'S VEGGIELICIOUS NUGGETS, onion, red and green peppers, and cherry tomatoes, toss well to mix, them cover with plastic wrap, and let marinate in the fridge for about 1 hour or more.

2. In a small saucepan, bring 1 inch of water to a boil over medium-high heat. Then place the corn kernels into the saucepan, cover, and reduce heat to medium-low, and simmer for 4 minutes, or until cooked thoroughly. Remove from the heat and drain the water. Cool the kernels.

3. Prepare the grill or heat the broiler. Soak the skewers in ice water for 30 minutes.

4. When the grill or broiler is ready, thread the onions, peppers, and tomatoes on the skewers, putting each type of vegetable on a separate skewer. Place them on the grill, cover, and cook until they begin to char (about 6 minutes, depending on the vegetable and the temperature). If cooking in the broiler, place the skewers 1½ inches from the heat remembering to rotate the skewers more frequently because the vegetables will cook faster.

5. As the vegetables start to char, rotate the skewers then add MOMO'S VEGGIELICIOUS NUGGETS to the grill or place under the broiler. Cover and grill for about 1 minute (or less if broiling). Rotate, cover and grill for another minute.

6. Remove everything from grill or broiler.

7. To serve, place the cabbage, rice, and beans on 4 plates in equal portions then sprinkle with the cheese. Top with an equal amount of grilled vegetables and MOMO'S VEGGIELICIOUS NUGGETS.

8. Stir the jalapeno peppers, green salsa, and sour cream or yoghurt in a bowl until well blended, and then drizzle it over the salad. Garnish each serving with the tortilla chips. If desired, serve with the warmed flour tortillas.

How to roast peppers?
1. Heat the broiler to its highest setting. Slice the peppers and remove the core and seeds.

2. Place the halves skin side up on an oiled baking sheet, and put them under the broiler until the skin buckles and chars (3 to 4 minutes).

3. Using a fork, transfer the peppers from the baking sheet to a paper bag, and refrigerate for about 15 minutes. Peel the skin off.