Beef Salad with Corn Chips

Ingredients

• 600 g cooked beef (leftovers)
• 1 onion
• 1 Garlic clove
• 1 small can kidney beans
• 3 chili peppers
• 2 tbsp chopped parsley
• Salt
• ground pepper
• Tabasco
• 7 tbsp hemp oil
• lemon wedges
• 1 iceberg lettuce head
• 1 Avocado
• 1 tbsp Lemon Juice
• 1 pack corn chips (ready-made)

Instructions

1. 1.

   Cut the beef into cubes.

2. 2.

   Wash, trim, halve lengthwise, deseed and chop the chili peppers into small pieces.

3. 3.

   Drain the beans.

4. 4.

   Peel the onion and garlic. Dice the onion, finely mince the garlic and sauté in 2 tbsp hot oil in a pan until translucent; add the beef, beans and chilies, cook briefly, then remove from heat.

5. 5.

   Whisk lemon juice, salt, pepper and a few dashes of Tabasco; pour over the oil, season to taste, mix with the pan contents, fold in chopped parsley and let rest for about 15 minutes.

6. 6.

   Separate lettuce into leaves, wash, trim and dry by spinning.

7. 7.

   Halve the avocado, remove the pit, peel the halves and cube the flesh; immediately toss with 1 tbsp lemon juice.

8. 8.

   Arrange a few nice lettuce leaves on four plates, top with corn chips. Slice remaining salad into wide strips, mix with avocado cubes under the beef salad. Plate the beef salad atop the lettuce leaves.