Iii) SPICY BEEF BUCKWHEAT TACOS
SERVES 2 • An avocado, diced • Tomatoes, 2, diced • Red onion, ½, diced • Red chilli, ½, diced • Basil leaves, 4, chopped • A lime, juice and zest • Olive oil, 4tbsp • Six-week beef, 200g • Buckwheat tortillas, 2 METHOD For the salsa, simply mix the avocado, tomato, onion, chilli, basil leaves and lime juice. Season with sea salt. Grill the beef (remember to reduce the cooking time accordingly) and set aside to rest before slicing. Meanwhile, toast your tortillas on a dry griddle for 30 seconds a side. Build your tacos with the beef first followed by the salsa, and finish with basil cress and mixed leaves – Reid likes endive and lamb’s lettuce.