With beef mince, chilli, avo and feta
You will need:
½ Tub Dr Broth Beef bone broth (375ml)
250g beef mince
1 tbls tomato paste
1tsp chilli powder
Salt, pepper, extra virgin olive oil, lemon juice
1 head cos lettuce
½ red onion – chopped
1 jam tomato – chopped
½ cup crumbled feta
In a medium saucepan, add a tbls olive oil and fry your mince until caramelised and a little crunch.
Stir in a pinch of salt a twist of black pepper, a teaspoon of chilli powder and a tablespoon of tomato paste.
Carefully add the bone broth and reduce heat to a simmer. Cook until broth has reduced and mince is soft, but the pan isn’t yet dry.
Meanwhile, scoop your avo into a bowl and mix with some salt and lemon juice to taste.
Stir your chopped red onion and tomato together with a pinch of salt, pepper, lemon juice and chilli powder – or some fresh chilli if you prefer.
Note: Any number of soft herbs can be added to the salsa too if you like.
To serve: Break off a lettuce leaf, smear some avo into the bottom, cover with some mince, some salsa and a sprinkle of feta cheese. Close up and enjoy like a wrap.
PS: Add a can of borlotti or cannellini beans to the mince if you want to bulk it up a little.
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