Sizzling 'Chicken' Fajitas

Serves 4
Ingredients
1 Dried ancho chilli (preferable)/ other chilli
2 Spring onions
1 Ripe plum tomato
Half a bunch fresh coriander
1 Fresh red chilli
2 Limes
2 Teaspoons balsamic vinegar
1 Tablespoon soy sauce
1 Red pepper
1 Red onion
4 Quorn/soya 'chicken' fillets (frozen)
1 Dessertspoon paprika
1 Tin of mixed beans
Half teaspoon cumin seeds
300g Cooked short-grain brown rice
1 Lemon
4 Wholemeal tortillas
20g Feta cheese (optional)

Method

1. Tear the dried chilli into a liquidiser and just cover with boiling water to rehydrate. Trim and rip up the spring onions before adding them. Chop the tomato in half, add to the blender along with the coriander stalks and half of the leaves, half of the fresh chilli , juice of one lime, balsamic vinegar and soy sauce. Pop on the lid and place to one side.
2. Chop the top off the red pepper and scoop out the seeds, tear up and place on a skillet/griddle pan at medium heat. Top and tail the onion, then remove the skin and first layer of onion. Quarter the onion and rip the layers apart and place on the pan with the red pepper, leave them to char nicely.
3. Run the 'chicken' under the hot tap for 20 seconds. On a large sheet of greaseproof paper, toss the 'chicken' in the paprika. Fold over the paper, then bash the 'chicken' until the paprika has stuck to it.
4. Put the 'chicken' into a medium frying pan with 1.5 tablespoons of olive oil, turning every three to four minutes, until it is golden and cooked through.
5. Drain and rinse the beans. Put them in a large frying pan with 1.5 tablespoons olive oil, cumin seeds and the rest of the chilli (chopped finely). Toss regularly for a few minutes until they are crispy skinned.
6. Blitz the contents of the liquidiser until smooth then place into a mini serving bowl (this is the salsa).
7. Stir the rice and the juice of the lemon into the beans to warm through.
8. Transfer the charred veg onto a wooden board and warm the tortillas on the pan they were in. Pour the rice into a ceramic pan. Place this near the edge of the board, place the salsa (still in the bowl) in the middle of this pan. Fold the tortillas in half and place on the board. Crumble over the feta (optional) and coriander leaves. Slice the 'chicken' and sprinkle over the board.

I will try and upload a photo of the ideal presentation next time I make it.