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Greatest plates · Salad
The Fiesta Chop: Taco Salad with Beef and Lentils
Beef mince and lentils cooked down together with taco spices, over a chopped salad of romaine, capsicum, sweet corn and avocado, with a cashew-and-salsa dressing poured over the lot. Twenty minutes and it feeds a table.
Serves 5Prep 15 minCook 15 minSaladBeef
Containsnuts
KalaPlate adaptationAdapted from Life-Changing Salads by Danielle Brown, HealthyGirl Kitchen
Protein 21%Carbs 32%Fat 47%
About 692 kcal a serve — 37 g protein, 57 g carbs, 37 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 5
Method
Cook the beef and lentil taco filling
Taco meatBrown the beef mince hard in the olive oil, breaking it up as it goes, until there are dark crusty bits on the base of the pan. Add the drained lentils, chilli powder, cumin, smoked paprika and salt and cook another five minutes so the lentils take up the spice.
In the frying panTaco meat →
15 min
Char the corn
CornChar the corn in a dry pan over high heat until it blackens in patches, then tip it out to cool.
In the frying panCorn →
3 min
Blend the cashew fiesta dressing
DressingBlend the passata, cashews, lime juice, coriander, cumin, smoked paprika and salt with 80 ml of water until completely smooth. If your blender is not powerful, boil the cashews for five minutes first — that is the difference between creamy and gritty.
In the blenderDressing →
5 min
Build the chopped salad
TossPile the cos, tomato, capsicum, avocado, corn and coriander into a big bowl, squeeze the lime over and toss. Spoon the warm taco filling on top and pour the dressing over.
In the bowlToss →
5 min
Cook's noteKeep the taco filling, the salad and the dressing in three containers and it is four proper lunches. Warm the filling, build the bowl cold — that hot-and-cold contrast is most of the pleasure.
Estimated per serve
692 kcal · 37 g protein · 57 g carbs · 37 g fatestimates, within ~10%
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