• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Halve the bell pepper and discard the core and seeds. Slice into thin strips.
• Trim the carrot, then coarsely grate (no need to peel).
• Pop the pepper onto a lined baking tray. Toss with salt, pepper and a drizzle of oil.
• When the oven is hot, roast on the top shelf until soft and slightly charred, 10-12 mins.

• Meanwhile, place a pan over medium-high heat (without oil). 
• Once hot, add the turkey mince and fry until cooked through, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
• Use a spoon to break the mince up as it cooks. Season with salt and pepper.

NOTE: Swapping to lean beef? Follow the recipe, replacing 'turkey' with 'beef' as needed.

• Add tomato paste, 25ml water (per 2P), Mexican spice mix and chipotle paste to the pan and cook for 2-3 mins. Season to taste with salt, pepper and sugar.
• To make the slaw, mix the grated carrot with the aioli.
• Pop the tortillas into the oven to warm, 1-2 mins.
• In a separate bowl for the salad, mix the vinegar with 1 tbsp oil (per 2P).
• Just before serving, toss the salad leaves through the dressing and season with salt and pepper.

• Serve the carrot slaw, spiced turkey mince, dressed salad leaves, tortillas and roasted peppers in separate dishes.
• Allow everyone to assemble their own chipotle turkey tacos at the table.