1 cup natural yoghurt
1 punnet cherry tomatoes, washed and halved
1 cos lettuce, washed and chopped
250 grams cheddar cheese, grated
1 cup rice (uncooked)
1 avocado, mashed
1/2 small red onion, diced
Juice of one lemon
1 cob of corn
500 grams mince
1 can red kidney or cannellini beans, drained and rinsed
1 tsp paprika
1 tsp cumin
1 tsp dried oregano
1 tsp ground coriander
Salt and pepper
1 tbsp olive oil
1 brown onion, diced
1 clove garlic
Place the yoghurt, cherry tomatoes, cheese and lettuce in separate bowls to serve. Mix the mashed avocado, diced red onion, lemon juice and salt and pepper in a bowl to serve.
Grill the corn on a dry grill, turning as each side browns. Once cook through, slice kernels off the cob and place in a bowl to serve.
Cook rice using the absorption method, with 2 cups cold water added to the rice, in a saucepan with the lid on, on a medium to high heat until water is absorbed and rice is cooked.
Heat a fry pan to a medium heat, add oil, fry onion and garlic til browned. Add mince and all spices, adding salt and pepper to taste, fry until mince cooked through, adding the beans towards the end.
Serve all components separately on the table and let those eating serve themselves using a bowl.
This is a delicious and far more healthy way than usual to enjoy Mexican flavours. Enjoy!