Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3565 / 852
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Fry vegetables
Peel and finely chop half of the red onion (reserve the rest for the salad). De-seed and finely chop the pepper. Heat a non-stick pan over a medium-low heat with a drizzle of olive oil. Once hot, add the onion and pepper with a pinch of salt and cook for 5 min or until softened.
Tip!Don't want to add raw onion to your salad? Chop it all in this step, and cook it all in step 2.
2 Fry beef
Add the beefmince and fry for for 4 min. Add the smokedpaprika, cumincorianderpowder and a pinch of chipotle(spicy!). Fry for 1 min.
Add the tomato paste, honey, soysauce and measuredwater and simmer for 5 min until most of the liquid has evaporated. Season with salt and pepper. Sprinkle with the grated cheddar, remove the pan from the heat, cover with a lid and set aside to melt slightly.
4 Make salad
Meanwhile, rinse and chop the lettuce. Halve the cherry tomatoes. Slice the remaining red onion finely. Chop the coriander. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and slice it. Mix the lettuce, tomatoes, red onion, coriander and avocado in a bowl with 1/1.5/2 Tbsp of lime juice.
Divide the salad among plates and top it with the cheesybeef. Serve with a dollop of sour cream.