Monday 2 June 2014

LIGHT & HEALTHY RECIPES

MEXICAN  BEEF SALAD

PREPARATION TIME:10 MINS
COOKING TIME; 5 MINS
SERVES 2 as a light menu

INGREDIENTS;

2 tsp mexican chilli
160g lean beef  rump steak trimmed fat
olive oil cooking spray
135g shredded iceberg lettuce 
250g tomato chopped
400g can no added salt red kidney beans, rinsed  drained
130g can corn kernels, rinsed drained
2 green shallots , thinly sliced
1/4 cup coriander leaves

DRESSING

1 tbsp freshly squeezed lime juice
1 tsp olive oil
pinch  of mexican chilli  powder
pinch of ground cinnamon


PROCEDURE

1. Preheat a chargrill pan  to medium high . Sprinkle a chilli powder on each of the steak , and spray with cooking oil. Add steak  to chargrill and cook for 2 minutes on each side .Transfer to a plate and set aside for 2 minutes to rest.
2. Meanwhile combine all the together the lettuce, tomato,corn,shallots,coriander in a bowl and toss to combine.
3.To make the dressing put all the ingredients in a jar and shake will to mix  or bowl and whisk to combine.
4. Add  the dressing  to salad and toss  to combine . divide salad in a   plate .Slice the beef  add to the  salad and serve.