MEXICAN BEEF AND CHARRED CORN SALAD

Preparation time 15 mins Cooking time 50 mins Serves 6 4 cobs of corn, husks and silks

removed

1 Tbsp extra virgin olive oil

11/2 cups pearl couscous

11/2 cups chicken stock

2 chorizos, sliced

500g lean beef mince

40g taco seasoning Sea-salt flakes and freshly ground

black pepper, to season

2 Tbsp chipotle in adobo sauce

1/2 cup whole-egg mayonnaise 250g cherry tomatoes, diced 6 baby cucumbers, diced

2 green onions, thinly diced 1 avocado, diced

1 cup coriander leaves Juice of 1 lime

11/2 cups crushed corn chips, plus

whole, to serve

STEP 1 Heat a chargrill pan on high heat and cook corn, turning, for 12-15 minutes or until charred. Transfer to a board and slice corn from cob.

STEP 2 Heat oil in a medium saucepan on medium heat. Add couscous and cook, stirring, for 3 minutes until golden and toasted. Add stock, bring to a simmer, covered, and cook for 12 minutes. Remove lid and cook for a further 1-2 minutes or until liquid has evaporated and couscous is cooked. Fluff with a fork, set aside to cool slightly.

STEP 3 Heat a frying pan on high heat and cook chorizo for 8 minutes, turning halfway until golden. Transfer to a plate. Cook mince in same pan, stirring, for 8 minutes or until browned. Add taco seasoning and stir to combine. Return chorizo to pan. Season.

STEP 4 In a small bowl, stir the chipotle sauce into mayonnaise. Scatter couscous, mince and corn on a platter. Top with tomato, cucumber, green onion, avocado and coriander. Drizzle with lime juice. Serve with chipotle mayonnaise and crushed and whole corn chips.