Chilli Taco Salad

1/2 head lettuce - shredded

250gms cheese - grated

2 tomatoes - chopped

2 avocadoes - mashed add a little lemon juice and retain one avocado stone so the avocado does not go brown

2 carrots - grated

1 red onion - sliced thinly

sour cream

Homemade Sweet Chilli Sauce (in Changing Habits Cookbook)

1 tbsp Changing Habits Coconut Oil

2 cloves garlic - chopped

1 red chili - deseeded and chopped

1 large onion - chopped finely

1 tbsp ginger - grated

500 gms beef mince

1 zucchini - grated finely

100 gms tomato paste

400 gms organic tinned tomatoes

Prepare the salad ingredients place them in separate bowls or containers

Heat the oil, add garlic, chilli, onion and ginger, fry gently until onions are translucent

Add the meat and cook and stir until meat is brown.

Add zucchini, tomato paste and tinned tomatoes, heat through and simmer for 15 minutes.

Making up individual salads.

Spread some lettuce on a plate, sprinkle with the carrots, tomatoes and onion.

Place the cooked meat mixture on top, sprinkle with cheese, dollop the avocado and sour cream on top and pour over the chilli sauce.

Serve immediately.