Minced steak chilli & zingy avocado salsa

Our beef steak mince comes from rare breed cows, raised on a pasture only diet, so it’s extra lean, flavour-packed and cooks in just 30 mins. Served with a vibrant avocado salsa.

We deliver all this

  • 120g cherry tomatoes
  • 1/2 red chilli
  • 1/2 tsp ground cinnamon
  • 1 avocado
  • 1 lime
  • 1 red onion
  • 1 red pepper
  • 1 tsp oil
  • 200g passata
  • 2 garlic cloves
  • 2 tsp ground cumin
  • 2 x 150g beef mince
  • 80g brown rice
  • Medium handful of fresh coriander

Macros

595 calories • 59g carbs • 22g fat • 40g protein

Allergens:

Cuisine

Mexican

Season

Winter

Method

1. Boil a kettle. Rinse the brown rice and place in a saucepan with 400ml boiling water and a pinch of sea salt. Simmer for 20-25 mins, then drain.

2. Roughly dice the red onion and the red pepper. Finely chop the garlic and the half red chilli (remove the seeds for less heat).

3. Heat a medium-sized pan with 1 tsp oil on a medium heat and add the beef mince, onion, cinnamon and cumin. Cook for 5 mins until the beef has browned. Add the red pepper, garlic, half of the chopped chilli (to taste) and cook for a further 5 mins.

4. Pour in the passata and 100ml boiling water. Season with sea salt and black pepper, simmer for 15-20 mins.

5. Meanwhile, to make the avocado salsa; roughly dice the tomatoes, peel and de-stone the avocado and cut into small pieces. Roughly chop the coriander leaves. Mix the tomatoes, avocado and half of the coriander together in a bowl with the juice from half of the lime and a pinch of sea salt and black pepper.

6. Spoon the brown rice onto two warm plates alongside the chilli. In a small bowl, or to one side of each plate, serve the avocado salsa. Garnish the steak chilli with the remaining chilli, coriander and a squeeze of lime.

Recipe for two people, halve the ingredients for one person