Spicy Beef Lettuce Cups with Quirky Carrot Salad

Updated July 20, 2016

Chef

Cookbook

This is another favorite of mine because it has plenty of peppery heat, because it’s unusual and I reckon it’s good to mix things up and try something different. I like the spicy beef in the lettuce cups and the salad looks lovely with the bright orange carrots and red pomegranate seeds. Healthwise, it’s packed with vitamins. What’s not to love?

Serves4

CostInexpensive

Total TimeUnder One Hour

MealDinner, Lunch

Ingredients

For the Beef:
1/4 cup extra virgin olive oil
1 yellow onion, finely diced
3 garlic cloves, finely diced
1 1/4 lbs (500 g) ground beef (organic or grass-fed is best)
28 oz (400 g) canned diced tomatoes
2 red cayenne peppers, minced
1 teaspoon crushed cumin seeds
A good shake of paprika
250 g (1 pint) cherry tomatoes, diced
Juice and zest of 1 lime (keep the peel halves and reserve a little of the juice to serve)
Sea salt and freshly ground black pepper
To Serve:
8
Quirky Carrot Salad
1 avocado, sliced into long slivers
Leaves from 1/2 bunch of cilantro
Extra virgin olive oil

Instructions

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