• Finely chop garlic. 
• In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. 
• Add jasmine rice, the water (for the rice) and a pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. 
• Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don’t peek! 

• Meanwhile, thinly slice onion (see ingredients). 
• In a small bowl, combine the vinegar and a generous pinch of salt and sugar. Scrunch onion in your hands, then add to pickling liquid with just enough water to cover the onion. Set aside. 

• Heat a large frying pan over medium-high heat. Toast pumpkin seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. Set aside. • Return frying pan to high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. Transfer to a bowl and set aside. • Finely chop radish and cucumber (see ingredients). Drain and rinse half the chickpeas.

• Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chickpeas, tossing occasionally, until golden, 2-3 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add cooked beef mince, Mexican Fiesta spice blend, tomato paste and the remaining garlic, and cook until fragrant, 1-2 minutes. • Add the brown sugar and water (for the sauce), then simmer until thickened, 1-2 minutes. • Lightly mash chickpeas with fork or potato masher until some of them have broken up and the sauce has thickened. Season to taste.

• Meanwhile, drain pickled onion. 
• In a medium bowl, combine pickled onion, radish, cucumber, avocado and a drizzle of olive oil. Season to taste and toss to combine. 

• Stir baby leaves through garlic rice. • Divide garlic rice between bowls. Top with Mexican smashed chickpeas and beef, pickled onion salsa and plant-based mayo. • Sprinkle over toasted pumpkin seeds and tear over coriander to serve. Enjoy!