Mexican-Inspired Beef and Ham Salad

1. 1 Stewing beefpack 600 g ≈ $11.47 80 g
2. 2 Hampack 300 g ≈ $2.85 40 g
3. 3 Bell peppers≈ $6.00 per kg 55 g
4. 4 Canned sweet cornpack 340 g ≈ $1.00 40 g
5. 5 Onions≈ $1.60 per kg 35 g
6. 6 Olivespack 300 g ≈ $3.00 30 g
7. 7 Olive oil 11 ml
8. 8 Garlic≈ $10.00 per kg 5 g
9. 9 Dillpack 50 g ≈ $1.80 5 g
10. 10 Salt 2 g
11. 11 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cover the beef with cold water, add salt, and simmer on low heat for 60 minutes until tender. Cool in the broth.

2. Slice the beef and ham² into thin matchsticks.

3. Shred the bell³ pepper into thin strips, slice the onion⁵ into half-moons, and mince the garlic⁸. Drain the corn.

4. Slice the olives⁶ into rounds and finely chop the dill⁹.

5. Combine the beef, ham², vegetables, corn, and garlic⁸. Season with salt, black pepper, and olive⁶ oil, then toss well.

6. Serve in a bowl, garnished with olives⁶ and dill⁹.

In short

• In the planner this dish is cooked for two days: reheat on day two.