Grill your peppers with a little olive oil on a griddle or preferably blacken over an open flame. Once cooled, peel the charred skins and slice. Make a simple dressing using lime juice, olive oil and sugar for your peppers. Season and brown your lamb tenderloin and bake at 180°C until pink in the middle, allow to rest and slice thinly. Warm your flour tortilla in a hot plate or pan, start building your taco with a few black pinto beans, micro leaf salad, red and yellow peppers, crumbed goats cheese, few slices of thinly sliced red onion and top off with a drizzle of Salsa Verde.