Per Serving | %RI |
---|---|
Energy (KJ) 1753 | 20% |
Energy (Kcal) 420 | 21% |
Fat 20.9g | 29% |
Saturated Fat 4.0g | 20% |
Total Sugars 4.0g | 20% |
Salt <0.01g | 1% |
Tip:
If preferred shop bought guacamole or salsa instead.
3 large Maris Piper potatoes, cut into wedges
1 tablespoon rapeseed oil
1 white onion, peeled and chopped
1 garlic clove, peeled and chopped
1 green pepper, deseeded and diced
2 tablespoons sliced jalapeno peppers
400g beef mince
1 tablespoon chilli powder
1 tablespoon ground cumin
1 tablespoon ground coriander
12 baby plum tomatoes
A handful of grated Cheddar cheese
For the guacamole:
1 ripe avocado, peeled and stoned
1 garlic clove, peeled and crushed
1 tablespoon lime juice
2 cherry tomatoes, chopped
A pinch of salt
For the salsa:
12 cherry tomatoes, chopped
2 spring onions, sliced
2 red chillies,deseeded and chopped
1 tablespoon lime juice
Pinch of salt
Fresh coriander leaves, to garnish
1 tablespoon dried chilli flakes (optional)
2 tablespoons low fat crème fraiche
Make use of the new season crop to create this deliciously fresh and light dish.
A perfect centrepiece to a lunch occasion - served with so many different combinations to suit the time and the weather.
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