1 clove garlic
1 tsp sugar
½ tsp ground cumin
Sea salt to taste
Black pepper to taste
Juice 2 limes
100g olive oil
500g beef steak
1 litre beef stock
Sea salt and pepper to taste
150g vintage cheddar cheese cubed
Iceberg lettuce to taste
1 tin kidney beans, drained and rinsed
100g sliced black olives
Few spring onions/shallots sliced
1 punnet grape tomatoes halved
1 red capsicum diced
1-2 avocados pitted and diced
Corn chips to taste
To make dressing place coriander, chilli and garlic into TM bowl and chop for 5 seconds on speed 6. Add remaining dressing ingredients and blend for 10 seconds on speed 6. Set aside.
Without washing bowl, prepare beef by placing into basket and inserting into TM bowl. Pour stock over and cook for 20 minutes at 100ºC on speed 2. Drain stock and reserve for another use. Place cooked beef into TM bowl and shred for 5 seconds by turning the dial slowly up to speed 6.
To assemble salad, place cheese into clean and dry TM bowl and grate for 8 seconds on speed 9.
Arrange lettuce over the bottom of a shallow serving dish or platter.
Spoon beef mixture evenly over lettuce and then top with layers of beans, olives, spring onions, tomatoes, capsicum and avocado’s. Finish with corn chips and drizzle with dressing just prior to serving.