Mexican Beef Salad


300gm rump steak (fat removed, sliced into strips)

1t gr cumin

1t gr coriander

2 T oil

2 t coriander

2 t gr cumin

juice of a lemon

can of kidney beans (drained and rinsed)

1/2 red capsicum, cut into squares

1/2 yellow or green (to taste) cut into squares

punnet of unsweetened plain yoghurt (I use Slimmers Choice)


tomatoes (cut into wedges)

Corn chips

Sprinkle the first two measures of spice onto the sliced steak, and mix well to coat.  Leave to marinate at room temperature for about 20 – 30 minutes.

In a bowl, combine the yoghurt, second measure of spices, lemon juice, drained kidney beans, and diced capcisum.  Mix well until well combined.

Heat oil in pan until hot but not smoking.  In batches, quickly fry the steak until browned.  Remove from oil and drain, then place in bowl with the yoghurt dressing.  Mix well.

On a plate, arrange corn chips, lettuce and tomato wedges.  Top with beef and dressing.  Serve.

A really nice gluten free summer meal that is hearty enough for the boys, and yummy and summery enough for the girls.


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