SERVES: 2

INGREDIENTS:

- 2tb AEVOO (Australian Extra Virgin Olive Oil)

- 200g lean beef mince

- 200g tinned red kidney beans

- 1 brown onion, chopped

- 1 clove garlic, crushed

- 1 can whole peeled tomatoes

- 1 tsp ground cumin 

- 2 tsp ground tumeric

- 2 tsp ground coriander

- 60g grated cheddar cheese

- 2tsp sour cream

- 4-6 cups colourful salad veg (I used spinach, carrot, tomato & avo)

- 2 cups (cooked) brown basmati rice 

- extra AEVOO for drizzling

METHOD:

1. Place the AEVOO in a saucepan over medium-high heat, add the onion and sauté until transparent. Add the herbs and spices and garlic and stir until fragrant.

2. Add the beef mince and cook until browned. 

3. Stir in the tomatoes and kidney beans. Add the fresh herbs

4. Serve in a bowl with the rice, salad, cheese and sour cream

Instead of using rice, this dish is also delicious served in my homemade tortillas