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Mexican Mixed Salad
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Ingredients
45ml/3 tbsp white wine vinegar
5ml/1 tsp Dijon mustard
30ml/2 tbsp single cream
150ml/ ¼ pint/ ¾ cup vegetable oil, plus extra for frying
1 small garlic clove, finely chopped
5ml/1 tsp ground cumin
5ml/1 tsp dried oregano
450g/1lb lean minced beef
1 small onion, chopped
1.25ml/ ¼ tsp cayenne pepper
200g/7oz can sweetcorn, drained
425g/15oz can kidney beans, drained
15ml/1 tbsp chopped fresh coriander, plus extra coriander leaves, to garnish
1 small cos lettuce
3 tomatoes, sliced
225g/8oz/2 cups grated Cheddar cheese
1 avocado
50g/2oz/ ½ cup black olives, sliced
4 spring onions, thinly sliced
Salt and black pepper
Tortilla chips, to serve
Details
Serves: 4
Method
To make the dressing, mix the vinegar and salt with a fork until dissolved. Stir in the mustard and cream. Gradually stir in the oil until blended, then add the garlic, cumin, oregano and pepper and set aside.
Heat 15ml/2 tsp vegetable oil in a large frying pan. Add the beef, onion, salt and cayenne and cook for 5-7 minutes, until just browned. Stir frequently to break up any lumps. Drain and leave to cool.
Toss the beef mixture, sweetcorn, kidney beans and coriander.
Stack the lettuce leaves on top of each other and shred them finely. Place in another bowl and toss with 45ml/3 tbsp of the dressing. Place the lettuce on four serving plates.
Mound the meat mixture in the centre. Arrange the tomatoes at the edges and sprinkle with the cheese.
Halve, stone, peel and dice the avocado and add to the plates. Scatter the olives and spring onions on top. Pour the remaining dressing over the salads and garnish with coriander. Serve with tortilla chips.
Heat 15ml/2 tsp vegetable oil in a large frying pan. Add the beef, onion, salt and cayenne and cook for 5-7 minutes, until just browned. Stir frequently to break up any lumps. Drain and leave to cool.
Toss the beef mixture, sweetcorn, kidney beans and coriander.
Stack the lettuce leaves on top of each other and shred them finely. Place in another bowl and toss with 45ml/3 tbsp of the dressing. Place the lettuce on four serving plates.
Mound the meat mixture in the centre. Arrange the tomatoes at the edges and sprinkle with the cheese.
Halve, stone, peel and dice the avocado and add to the plates. Scatter the olives and spring onions on top. Pour the remaining dressing over the salads and garnish with coriander. Serve with tortilla chips.
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