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Sunshine on a plate! Make your summer suppers bigger and better, and
let some ofthe season's best shine with something new for every occasion
Mexican steak salad bowl
PREP TIME 15 MINS COOK TIME 30 MINS
Planning a special meal? Bowl over your dinner date with this flavour-packed salad.
4 tortilla wraps
Lime wedges and
yoghurt, to serve
For the salsa
1. Preheat the oven to 200°C/180°C fan/qas mark 6. Press a tortilla
4 corn cobs, husks
wrap into an ovenproof bowl and bake for 7-8 minutes, until crisp.
Repeat with the remaining tortillas to make 4 bowls.
2. Wrap each corn cob in a parcel of foil, adding salt, pepper and a
knob of butter before sealing. Toss the cubed potato in 2 tbsp oil and
half the spices, then tip onto a baking tray. Add both the corn and
the potato to the oven and bake for 30 minutes.
3. Meanwhile, place the steaks on a plate and sprinkle over the
remaining spices. Season well, then rub in the remaining oil. Heat a
frying pan until very hot and cook the steaks for 2-3 min utes each side,
depending on preference. Set aside and leave to rest for 10 minutes.
4. Mix all the salsa ingredients together and season well. To serve, pile
the salad leaves into the tortilla bowls and top with the potato. Slice
the corn kernels from the cob and scatter over the salads, finishing with
slices of the steaks and the salsa. Serve with lime wedges and yoghurt.
750g sweet potato,
peeled and cut
2 tbsp coriander,
into 2cm cubes
1 tsp paprika
1 tsp cumin
22 tbsp olive oil
600g strip steak
1 bag watercress
½ green pepper
deseeded and diced
1 avocado, stoned
2 chilli, deseeded
and finely chopped
/2 lime, juice only
Per serving: 879 cals, 16g sugar, 40g fat, 15g sat fat, 1.6g sah
TRY Strathvale 28
PAIR WITH NEW
2 DEF SIRLOIN
Beef Sirloin Steaks
PINOT NOIR 75cl
noNOVATIOR OE THE YEAR