Ingredients 500g kangaroo mince
400g tinned crushed tomato
1 tsp garlic powder
0.25 tsp each of cumin, ground coriander seeds and paprika
0.5 tsp salt.
1 jar Old Elpaso Salsa
2 stems spring onion
1 red capsicum
2 large tomatoes
1 quarter iceberg lettuce
1 200g can mixed beans
1 cup no fat natural yogurt
1 bag wholemeal flatbread of your choice
Start by browning the meat in a large thick bottomed pan with a lid.There's no need to oil the pan at all since we're cooking in here for a long time and we'll deglaze any bits that get stuck to the bottom.
Once your meat is thoroughly browned, add in the tin of tomato along with the spices and half a cup of water. Spices are worth their weight in gold when you're trying to maximise flavour without maximising the unhealthy factor.
Bring to a vigorous boil before turning the heat down as low as you can and simmering covered for at least 1 hour. Again, slow cooking like this will give you a richer flavour without adding oils or sugars.
You can pre-prepare up to this point several days in advance if you wish. I like to make a double batch then put half in the freezer for next time.
When you're about half an hour away from serving time, finely chop the spring onions and add them to the meat mixture along with half of the salsa and continue to simmer. Also put your oven on to pre-heat to 180 Celcius at this point.
Finely slice your salad ingredients and combine with a little vinegar or lemon juice to prevent browning. Thoroughly drain the beans and add them to the salad mix.
By now your oven should be hot. Slice your flat bread into corn-chip sized triangles and separate the two layers.
Lay your bread out on an oven tray with plenty of space between pieces. Bake for 10 mins or until completely crisp and slightly browned.
Now you're ready to serve. Make sure you have equal volumes of salad greens to bread crisps and meat sauce and you will have a filling and healthy meal. Garnish with salsa and no-fat yogurt to taste.