Taco salad with garlic roast peppers, spiced beans, avocado and fermented chili salsa

Set the oven to grill, then set the peppers just below the element and char until black all over.

Place in a bowl and cover with a plate or cling wrap. This steams them, making the skin easier to remove. Allow to sit for 10 minutes.

Switch the oven to bake. Slice the tortilla into 1 to 2 cm strips, toss with oil then bake in the oven for about 5 minutes, tossing regularly, until golden and crispy. Watch them, they will burn quick!

Once cooked, toss with salt while they are still hot so it sticks.

Cut the avocado in half, remove the stone, dice, and place in a bowl

Toss with a splash of olive oil and a pinch of salt.

Pick leaves off the lettuce and rinse under water to wash off any dirt.

Mince the garlic.

Open, strain and rinse the beans.

Wash the radish and thinly slice.

Peel the peppers and thinly slice. Mix with a third of the garlic, add a splash of olive oil and a pinch of salt.

Get a large frypan hot. Fry the taco spice in a good splash of oil for 10 seconds, add the remaining garlic and cook for another 10 seconds before adding the beans and a pinch of salt.

Place the lettuce and radish on a plate and drizzle with some of the salsa.

Pile everything on a top of the lettuce and drizzle with remaining salsa. Dig in!