ON FIRE BEEF SALAD

Agave nectar is a syrup made from several different species of the Mexican agave plant and is a liquid sweetner similar to honey but has a thinner consistency and a slightly more intense flavor. It grows in the volcanic soils of Mexico where it has been used by natives of Mexico for many centuries. Aztecs prized the agave plant and believed it was a gift from the gods. Both the flowers and nectar of the agave plant are edible and for the Aztecs it was an important food source, harvested after winter and eaten as a vegetable. Agave nectar is used to make an unfermented drink called Aguamiel (which translates to honey water) and fermented for Mescal and Tequila.

Serves 2
20 minutes
274 kcal per serving
 
 
Ingredients

• 2 x 150 g good quality steaks seasoned with salt and pepper
• 1 tsp butter for frying
• 150 g mixed salad leaves
• 1/2 avocado, sliced
• 1/2 red bell pepper, sliced

Hot sauce:

• 1/2 red chilli, seeded (optional) and sliced
• 3 jalapeños, seeded (optional) and sliced
• 1/2 tbsp cider vinegar
• 1 tsp agave syrup
• 1/2 clove garlic, finely chopped

 
Method

1. Mix all the ingredients for the hot sauce.
2. Fry the steaks on high heat for 2-4 minutes on each side, depending on how rare you like them.
3. Once done, slice the steaks and then serve with the salad leaves, avocado, bell pepper and hot sauce.

 

AVOCADO SALAD

The avocado (Persea gratissima or P. americana) gets its name from the Latin American Nahuatl word ahuacatl meaning "testicle," an obvious reference to the shape of the fruit. It was discovered in Mexico approximately 291 B.C. The more easily-pronouced name of avocado is attributed to Sir Henry Sloane, who coined it in 1669. The word itself first appeared in American print in 1697. Early Spanish explorers discovered the Aztecs enjoying avocados, but it was long considered a tasteless food. The Aztecs also used avocados as a sexual stimulant. It was the Spanish explorers who brought the avocado to the English.

Serves 2
20 minutes
258 kcal per serving


Ingredients

• 30 g of pine nuts
• 200 g tomatoes, without seeds
• 40g red onion, finely chopped
• 120 g avocado, diced into small pieces
• 2 limes
• A small handful of coriander leaves
• Sea salt and freshly ground black pepper

Method

1. Roast the pine nuts in a dry pan.
2. Mix the pine nuts with the tomatoes, red onion and avocado in a bowl.
3. Drizzle the lime juice over the salad.
4. Season with salt, pepper and coriander leaves.

QUICK CHICKEN SALAD

Serves 2
20 minutes
259 kcal per serving


Ingredients

• Lettuce, e.g. romaine
• 2 tomatoes, chopped
• 2 chicken thighs, grilled
• 1 dl parmesan cheese, coarsely grated
• Caesarsallad dressing
• Salt and ground pepper

Method

1. Coarsely shred the chicken thighs, discarding the skin and bones, then place in a bowl.
2. Add the lettuce, tomatoes, parmesan cheese and dressing, then mix everything.
3. Season with salt and ground pepper.

SIMPLE SHRIMP SALAD

Serves 2
25 minutes
215 kcal per serving


Ingredients

• 200 g cooked shrimps, peeled
• 200 g sugar snaps
• 15 cherry tomatoes, halved
• 1 tbsp vinegar
• 2 tbsp olive oil
• Salt and black pepper
• 100 g lettuce
• Bread, to serve

Method

1. Thaw the cooked shrimp and peel them.
2. Boil the sugar snaps in salted water for 3-5 minutes, then flush in cold water.
3. Cut the cherry tomatoes in halves.
4. Mix the vinegar, olive oil, salt and pepper, then mix the sauce with the shrimps, sugar snaps and cherry tomatoes.
5. Serve the mixture on a bed of lettuce leaves and bread.