When Paul and I lived in Vancouver, we had access to so many more cuisines than here in Perth. Not that I am complaining, Perth has a wide array of wonderful restaurants to eat at, but when it comes to Mexican food it is sadly lacking. Mexican-inspired food was really popular in Canada and quesadillas were as popular on pub menus as bangers and mash are in the UK.

Speaking of Mexican food, there was an amazing vegetarian/vegan restaurant on Commercial Drive in Vancouver that we went to quite a few times, it was called Bandidas Taqueria. Hands down the best Mexican I have ever eaten and they really strive to provide fresh, seasonal produce for vegetarians that is creative and unique. If you are ever in Vancity, I totally recommend it!

Monday night’s dinner was inspired by speed. A hearty salad is always a winner in our house and we regularly eat salad nicoise and ceasar salad with chicken for dinner. This night, a mexican beef salad was on the menu and this recipe is totally mine, inspired by self! I have Sarah from work to thank once again for helping me to think of something creative, she can be quite inspiring!

If you want to make this vegetarian, replace the beef with some mixed beans but be sure to pan fry them and melt the cheese over the top!

MEXICAN BEEF SALAD

Serves 2 very hungry hombres!

400g rump steak

Cajun seasoning

1 red onion, sliced (finely chop a few slices for the guacamole)

1 corn on the cob, husk removed

1/2 red capsicum (red pepper), sliced

1/2 head of lettuce, chopped

1/2 burpless cucumber, chopped

About 10 cherry tomatoes, halved (save a couple and chop for the avocado)

1/2 avocado

Lime juice

Grated cheese

Salt and Pepper

Method

1. Heat a grill pan or the BBQ and spray with oil. Place the corn, red onion and red capsicum onto the grill plate. Grill until softened and slightly charred. Transfer to a large bowl.

2. Coat the steak in the cajun seasoning. Grill the steak for about 6-7 minutes each side, depending on thickness (this will result in a medium cook). When cooked, rest under aluminium foil for about 10 minutes. Slice the rump steak into thin pieces.

3. While the steak and veggies are cooking, prepare the guacamole. Cut the avocado in half and scoop out the flesh. Mash in a bowl. Add the chopped red onion, chopped tomatoes and lime. Stir to combine. Season with salt and pepper.

4. Add the chopped lettuce, cucumber and halved cherry tomatoes to the bowl with the cooked onion and peppers. Slice the corn kernels off the cob and add these to the salad. Toss with fingers.

5. Arrange the salad on a plate. Scatter some cheese over the top, followed by the steak. Place a few dollops of guacamole on the salad.

6. Dress with a squeeze of lime, a drizzle of olive oil and salt and pepper. Eat and Enjoy!