Salad but not as you know it. Zingy, spicy, creamy, crunchy – we’ve combined Mexican-inspired ingredients to create one colourful salad full of interesting textures and flavours.
Total time: 40 mins
2 tsp sunflower oil
2 sweetcorn on the cob
250g pack Waitrose & Partners Rump Steak Fajita Stir Fry
150ml reduced-fat soured cream
¼ tsp Tabasco Pepper Sauce
1 lime, zest and juice
½ small red onion, finely sliced
½ iceberg lettuce, shredded
1 red pepper, deseeded and sliced
1 avocado, sliced
1 jalapeno chilli, sliced
Handful salted tortilla chips, roughly crushed
1. Heat 1 tsp oil in a non-stick frying pan over a medium-high heat. Add the corn on the cob and fry for 10 minutes, turning regularly until golden all over; set aside. Add the remaining 1 tsp oil to the pan, stir in the beef fajita strips and fry for 6 minutes, turning regularly until all the surfaces of the meat are thoroughly cooked.
2. Meanwhile, make the dressing by mixing the soured cream, Tabasco, lime zest, ½ the lime juice and the salt; set aside. Put the red onion in a small bowl with the remaining juice of ½ lime; set aside.
3. Arrange the lettuce, pepper, avocado, jalapeno and tortilla chips over a large serving plate. Slice the corn from the cobs (place the cobs upright on a chopping board and slice downwards) and scatter over the salad with the cooked beef and pickled onions. Tip any lime juice from the onions into the dressing, then spoon over the salad to serve.
Want to save 10 minutes? Use a drained 326g can of sweetcorn instead of the charred corn on the cob.
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