Mexican Smashed Beef, Chickpeas & Garlic Rice

• 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. • Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. Set aside.

• Thinly slice radish. Finely chop cucumber. Roughly chop baby leaves. Drain and rinse half the chickpeas. • 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.

• 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 and a drizzle of olive oil. Season to taste and toss to combine.