Taco Salad with Spiced Minced Beef and Lime Yoghurt

• 1 small Yellow onion
• 2 cloves Garlic
• 300 g Minced beef
• 2 tsp Ground cumin
• 1 tsp Smoked paprika
• 1 head Romaine lettuce
• 240 g Canned black beans
• 200 g Cherry tomatoes
• 1 medium Avocado, ripe but firm
• 1 large Lime
• 150 g Greek yogurt
• 60 g Tostada shells

1. Finely chop the onion and crush the garlic. Shred the romaine lettuce, halve the cherry tomatoes, and dice the avocado. Drain and rinse the black beans, then set everything aside.
2. Set a large frying pan over medium-high heat and cook the onion for 3 to 4 minutes until softened. Add the garlic and cook for 30 seconds until fragrant. Add the minced beef and cook for 6 to 8 minutes, breaking it up, until browned and any liquid has evaporated.
3. Stir in the ground cumin and smoked paprika and cook for 1 minute. Squeeze in a little lime juice to lift the spices, then take the pan off the heat. Taste and adjust with more lime juice if you like it brighter.
4. In a bowl, whisk the greek yogurt with the remaining lime juice until smooth and pourable. If it feels too thick, whisk in a splash of water from the tap. Set aside as your dressing.
5. Divide the romaine lettuce between two bowls and top with the black beans, cherry tomatoes and avocado. Spoon the warm spiced beef over the top. Crush the tostada shells and scatter over just before serving, then drizzle with the lime yoghurt dressing.

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