SPICY BEEF AND CHICKPEA FAJITAS WITH COOL SALSA
Split the Mex mix into five and serve with a wrap, a tablespoon of pico de gallo and a dollop of yogurt
YOU WILL NEED…
1/ Men’s Health Kitchen Lean Beef & Chickpea Mince, 400g 2/ A red onion, half finely
chopped, half in chunks 3/ Coriander, half a bunch,
chopped 4/ Tomato paste, 1tbsp 5/ Smoked paprika, ½tsp 6/ Coriander powder, 1tsp 7/ Chilli powder, 2tsp 8/ Mixed peppers, 3 9/ Cherry tomatoes, 25 10/ Wholewheat tortillas, 5 Pico de gallo 11/ Large tomatoes, 3 12/ Coriander, half a bunch 13/ A red onion 14/ A lime 15/ A red chilli 16/ A garlic clove Lemon yogurt 17/ Juice of a lemon 18/ Plain yogurt, 5tbsp
Step 1 Preheat the oven to 180°C. Then, in a large bowl, mix together the mince, finely chopped onion, coriander, tomato paste, spices and a pinch of salt and pepper.
Step 2 Form the meat into sausage shapes, pressing each one around a metal skewer. Place the peppers, onion chunks and tomatoes in a roasting pan with the skewers on top. Roast in the oven for 20min.
Step 3 Finely chop the pico de gallo ingredients and squeeze over the lime. You can add an avocado each day for extra freshness. Combine the lemon juice and yogurt, then plate up. Heap your pico de gallo onto a wrap, then your meat and veg and a dollop of lemon yogurt. Stick the leftovers in Tupperware.