Ingredients
18 total- 1 drizzle of olive oil
- 400 g of turkey mince
- 1 tsp of ground cumin
- 0.5 tsp of chilli powder
- 0.5 tsp of smoked paprika
- 0.5 ground coriander
- 3 garlic cloves, crushed or grated
- 3 plum tomatoes, roughly chopped
- 0.5 red onion, finely chopped
- 10 g of fresh coriander, leaves only, roughly chopped, plus extra to serve
- 20 g of pickled jalapeños, roughly chopped
- 2 limes, 1 juiced, 1 cut into wedges, to serve
- 1 tin of 200g sweetcorn, drained
- 1 tin of 400g black beans
- 1 iceberg lettuce, shredded
- 40 g of cheddar cheese, grated
- 0.5 large avocado, thinly sliced
- 2 tbsp of soured cream, to serve
Method
5 stepsStep 1
Heat a drizzle of oil In a frying pan over a medium heat, then fry the turkey mince until browned all over. Stir in 1 tsp salt, ½ tsp coarsely ground black pepper, the cumin, chilli powder, smoked paprika, ground coriander and garlic. Lower the heat and fry for a further 2-3 mins.
Step 2
Meanwhile, make a quick pico de gallo by combining the tomatoes, onion, coriander and jalapeños in a bowl. Season with the lime juice, a pinch of salt and coarsely ground black pepper and set aside.
Step 3
When the turkey is cooked through, transfer it to a bowl and cover to keep warm. In the same frying pan, add the sweetcorn and black beans and dry-fry over a medium-high heat for 4 mins until slightly charred all over, then set aside.
Step 4
To assemble the salad, start by filling 2 wide serving bowls with shredded lettuce. Add a scattering of turkey mince to both, then some charred beans and corn. Sprinkle generously with pico de gallo and cheese.
Step 5
Finish with the sliced avocado, a dollop of soured cream, chopped coriander leaves and a wedge or two of lime per person.