Split the Mex mix into five and serve with a wrap, a ta­ble­spoon of pico de gallo and a dol­lop of yo­gurt

Men's Health (UK) - - Personal Trainer -


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.

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