• Finely chop garlic. Grate the carrot. Roughly chop tomato and herbs. Thinly slice spring onion. Drain sweetcorn (see ingredients). • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • To the bowl of charred corn, add tomato, herbs, a pinch of salt and a drizzle of white wine vinegar and olive oil. Toss to combine. Set aside. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Return the frying pan to high heat with a drizzle of olive oil. Cook cauliflower rice until softened, 2-4 minutes. • Add 1/2 the garlic and cook, stirring, until fragrant, 1 minute. Season with salt and pepper, then transfer to a bowl and cover to keep warm.

• SPICY! The spice blend is mild, but use less if you're sensitive to heat. • Return the frying pan to high heat with a drizzle of olive oil. Cook carrot and beef mince, breaking up mince with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium, then add Tex-Mex spice blend, tomato paste, the butter and remaining garlic and cook until fragrant, 1 minute. • Add the water and simmer until slightly thickened, 2-3 minutes. Season to taste.

• Divide cauliflower rice between bowls. Top with Mexican-spiced beef and corn salsa. • Garnish with spring onion to serve. Enjoy!