You shouldn’t have to spend hours cooking or rush to throw together your weekday lunches – be sorted in 10 minutes with this tortilla chip dipping bowl.

SERVES 1 // COOKING TIME 10 min

INGREDIENTS
For the tortilla chip dipping bowl
½ red pepper, diced
¼ onion, diced
1 tbsp chopped coriander
1–2 tsp apple-cider vinegar
¼ cup cooked black beans
¼ tbsp vegetable oil
Salt and black pepper
⅓  cup avocado hummus
1 cup tortilla chips
For the quick salsa
Baby tomatoes, diced
Olives, diced
2 tsp apple-cider vinegar
1 tsp chilli flakes
Salt and pepper

METHOD
For the tortilla chip dipping bowl
1. Mix the red pepper, onion, coriander, apple-cider vinegar and ½ tsp salt.
2. In a separate bowl, mix the beans, oil and seasoning.
For the quick salsa
1. Combine the baby tomatoes and olives with the apple-cider vinegar and chilli flakes.
2. Season with salt and pepper and serve with the tortilla chip dipping bowl.

Recipe & styling: Jana Du Plessis
Photography: Andreas Eiselen // HMimages.co.za

Find even more weekday lunch options here!