About this recipe:This simple warm salad is full of crunchy textures, and handy to make when time is short. Serve with soured cream or Greek-style yoghurt to balance the hot chillies. Delicious!
500g lean minced steak
2 garlic cloves, crushed
1 tsp crushed chilli flakes
2 tbsp sun-dried tomato paste
3 tbsp chopped fresh oregano, or 1 tsp dried
juice of 1 lemon
1/4 iceberg lettuce, torn
2 ripe avocados, halved, stoned and sliced
1 red onion, thinly sliced
3 tomatoes, chopped
75g tortilla chips
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Method Prep:15min › Cook:14min › Ready in:29min
Fry the mince: Heat a large, heavy-based frying pan until hot, then add the minced beef and fry for 2-3 minutes, stirring to break up any lumps.
Add the flavourings: Add the garlic and chilli flakes, then cook for a further 6-8 minutes or until lightly browned, stirring often. Stir in the tomato paste, oregano and lemon juice, then cook on a low heat for 2-3 minutes. Season.
Make the salad: While the mince is cooking, put the iceberg lettuce, avocado slices, onion and tomatoes in a wide salad bowl. Add the meat mixture and toss well to mix evenly. Scatter some of the tortilla chips over and put the remainder in a separate bowl. Serve at once.
*For crushed chilli flakes and sun-dried tomato paste, use 2-3 tbsp sweet chilli dipping sauce, and replace the oregano with chopped fresh coriander. *Instead of lemon juice, use lime juice.
Add more tortilla chips or some toasted chunks of pitta bread if feeding a hungry family.
To feed more people, stir in a 400g can red kidney beans, borlotti or pinto beans, drained and rinsed, at the end of step 2 and heat the mixture through thoroughly.
Steak mince is more expensive than minced beef as it is made from tender, lean cuts of meat, but it makes a less fatty dish.