Lobio Tacos with Walnut Salsa and Pickled Onion (Georgian × Mexican)

Method

1. Slice the red onion very thinly into a bowl and toss with the juice of half the limes and a little of the salt. Leave for at least 15 minutes, until pink and crisp-pickled.

   Add in this stepRed onion ½Limes ½Salt ⅛ tsp

2. Roughly chop the walnuts and half the coriander, and finely chop the jalapeño, seeds removed (leave them in if you like heat). Mix with the remaining lime juice to make the walnut salsa.

   Add in this stepWalnuts 30 gFresh coriander (cilantro) 6 gJalapeño 1Limes ½

3. Finely chop the onion and cook it with the oil in a 20 cm pan on medium heat for 5 min until soft. Add the chopped garlic, coriander, cumin, fenugreek and pepper flakes and stir for 30 seconds until fragrant. Add the rinsed beans, water and the rest of the salt, turn down to medium-low heat and simmer for 6 min, mashing about half the beans with a spoon so it thickens.

   Add in this stepOnion ½Sunflower oil 1½ tbspGarlic cloves 1Ground coriander ¾ tspGround cumin ½ tspGround fenugreek ¼ tspRed pepper flakes ½ tspCanned red kidney beans (drained) 240 gWater 70 mlSalt 0.4 tsp

   medium heat→medium-low heat

4. Heat a dry pan on medium-high heat and warm the tortillas one at a time for 30 seconds per side, until lightly charred in spots; all of them take about 2 min. Wrap them in a clean tea towel so they don't dry out.

   Add in this stepCorn tortillas (15 cm) 4

   medium-high heat

5. Spread the beans on the tortillas, crumble over the feta, then add the walnut salsa, pickled onion and remaining coriander. Eat straight away.

   Add in this stepFeta 40 gFresh coriander (cilantro) 6 g