Lentil, Slaw & Corn Tacos W/ Chilli Lime Yoghurt

• 400gm tin corn kernels OR 2 cobs, corn removed
• 1 cup cooked lentils
• 1 teaspoon ground cumin
• 1 1/2 teaspoon paprika
• 1 teaspoon turmeric
• 1/2 a red cabbage, thinly sliced or grated
• 1/2 a green cabbage, thinly sliced or grated
• 2 tbsp mayonnaise
• 1/4 juice of lime - keep rest for sauce and garnish
• 1 x packet soft taco wraps
• 150g greek yoghurt
• juice of 1/3 lime (keep rest for garnishing)
• 1/2 teaspoon chili/cayenne powder

1. Heat oil in a medium frypan over medium heat. Once pan is hot, add the corn. Sautee for 3-4 minutes or until corn turnes a brighter yellow (if raw. if not, just leave for 1-2 minutes.)
2. Add the cooked-drained-rinsed lentils and season with the paprika, cumin, turmeric, salt and pepper.
3. Let lentils and corn emulsify over low heat with spices for 5-6 minutes whilst you prepare the slaw and yoghurt.
4. In a large bowl, mix the finely chopped cabbage, 2 tbsp mayonnaise, 1 tbsp greek yoghurt, 1/4 lime juice, salt and pepper and finely chopped herbs (if any) and mix with hand/spoon. Set aside.
5. Mix the remaining yoghurt with 1/3 juice of lime, salt, paprika and chili powder if you dare. Set aside.
6. Remove corn lentil mix from heat and assemble!

ground cumin, paprika, turmeric, red cabbage, green cabbage, mayonnaise, lime keep rest for sauce, packet, greek yoghurt, lime, chilicayenne powder

Taken from www.yummly.com/recipe/Lentil_-Slaw-_-Corn-Tacos-W_-Chilli-Lime-Yoghurt-995444 (may not work)