350 g pork fillet
1 heaped teaspoon fennel seeds
1 heaped teaspoon sweet smoked paprika
1 handfull of fresh Mint
olive oil
1 good pinch of cumin seeds
3 spring onions
2 cloves of garlic
1 x 400 g tin of black beans
1 fresh red or green chilli
2 little gem lettuces
½ a bunch of fresh coriander
1 ripe avocado
1 large ripe tomato
1 eating apple
low-salt soy sauce
extra virgin olive oil
1 lime
- 1
Cut the pork into 1cm dice and tip into the large frying pan with the fennel seeds, paprika, a pinch of sea salt and black pepper, and stir regularly.
- 2
Put 1 tablespoon of olive oil and the cumin seeds into the medium frying pan. Trim, slice and add the spring onions, squash in the unpeeled garlic through a garlic crusher, then stir in the beans and their juices, and simmer.
- 3
Finely slice the chilli, lettuce and most of the top leafy half of the coriander, then halve, destone, peel and chop the avocado, along with the tomato.
- 4
Toss and pile all this on a platter, coarsely grating or matchsticking the apple on top. Ripple a little chilli sauce through the yoghurt in a small bowl.
- 5
Stir, mush and season the beans to taste.
- 6
Drizzle the salad with a little soy sauce, 1 tablespoon of extra virgin olive oil and the lime juice, then toss together.
- 7
Drain the fat from the pork pan, then serve everything straight away, with a pile of taco shells and all the other elements, sprinkled with the remaining coriander leaves and fresh mint as a garnish.