Tex-Mex lamb

Name: Tex-Mex lamb
Cook time: 20 min
Yield: 2
Cuisine: North America

with fiesta salad and chipotle yoghurt

Ready in around 20 mins

RECIPE FACT:

Tex-Mex is the mix of Texas and Mexican cuisine, but the name comes from the Texas Mexican railway.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PICKLE THE ONION AND COOK THE BULGUR WHEAT:
Peel and finely slice half the red onion then place into a bowl. Pour over the cinnamon pickling liquor, stir well and leave to marinate. Once the water is at a rolling boll, add the bulgur wheat and cook for 8-10 mins then drain well into a sieve. Allow to cool before adding to a salad bowl.
2. TO PREPARE THE FIESTA SALAD:
Add the baby kale and spinach to the salad bowl with the bulgur. Peel the carrot and make ribbons by pulling a peeler along the full length of the carrot, rotating after each peel then add to the salad bowl. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the corn, season with salt and cook for 5-6 mins. Allow to cool slightly then add to the salad bowl. Drizzle with oil, season with salt and pepper and toss to combine.
3. TO COOK THE TEX-MEX LAMB:
Respray the pan with oil and place back over a medium-high heat. Once hot, add the lamb mince, season with salt and cook for 4-5 mins, stirring regularly and breaking up any large clumps with a wooden spoon. Pour in the tex mex sauce and cook for 1-2 mins.
TO SERVE:
Spoon the fiesta salad into bowls and arrange the Tex Mex lamb on the side. Dollop with chipotle yoghurt and top with pickled onions. Drizzle remaining pickling liquor over the salad to taste.