A great evening supper: salmon and black bean tacos

THIS is a quick and easy weekday supper, which is also healthy. It's also a great way to use salmon and something slightly different. I love the salty goodness of tacos so this is a pefect combination for me. It's from the February edition of Olive magazine, which does a really varied and accessible selection of recipes.

Ingredients:

2 skinless fillets of salmon

1 1/2 tsp ground cumin

1 tbsp of chipotle paste- I bought mine from Tesco

small 200g tin of black beans. Rinsed and drained. I bought these from Tesco- they are in the world food section.

A handful of chopped coriander leaves
6 chopped cherry tomatoes

1 lime, half juiced, half in wedges

4 taco shells.

Put the salmon in a heatproof dish. Mix the chipotle and 1tsp of cumin, season and rub all over the salmon. Grill for five minutes until cooked through. ( I cooked mine for a little longer).

Toss the beans with the coriander, cherry tomatoes, lime juiece and the rest of the cumin. Season, then spoon into the tacos with chunks of the salmon. Serve with wedges of lime to squeeze over.