Roast the poblano over a gas burner or under the broiler until the skin is completely blackened. Place it in a bowl and cover to steam for 5 minutes.

• The skin should be softened enough to scrape off.
• Once the poblano skin has been removed, cut out the stem and seeds, then roughly dice the pepper.

Thinly slice the Brussels sprouts, cube the cheese, dice the avocado, drain the black beans, and toast the cumin seeds. Once the ingredients are prepped, toss everything into a large bowl.

Prepare the dressing by mixing the oil, mayo, and lime juice in a container. Put the lid on and shake vigorously until cohesive. Add the minced cilantro and chili in adobo. Taste it. Add salt and adjust the lime juice as you see fit.

Add a small sprinkle of salt to the bowl of vegetables and lightly toss to disperse. Drizzle some of the vinaigrette over the vegetables and use your hands to lightly toss the salad. Repeat until the salad is dressed to your liking. This keeps really well in the fridge for 2 or 3 days.