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Ingredients
Method
1.Preheat oven to 200°C. Line two large oven trays with baking paper.
2.Using a mandoline or V-slicer, cut kūmara into very thin rounds. Combine 1 tablespoon of the oil and the paprika in a large bowl; season. Add kūmara to bowl; toss to coat. Spread kūmara in a single layer over trays. Bake for 25 minutes, turning halfway through cooking, or until chips are crisp.
3.Meanwhile, heat 1 tablespoon of the oil in a large frying pan over medium heat. Cook two of the onions and the garlic for 8 minutes, stirring occasionally, or until onion is soft. Increase heat to high; add beef, cook, stirring occasionally, for 8 minutes or until beef is browned. Add spice mix; cook, stirring, for 1 minute or until fragrant. Add beans and canned tomatoes; bring to the boil. Reduce heat to low; simmer for 15 minutes or until thickened slightly. Season to taste; cover to keep warm.
4.Combine tomatoes and remaining onion in a medium bowl. Stir in remaining oil and 1 tablespoon of the lime juice; season.
5.Combine avocado and remaining lime juice in a small bowl; season to taste.
6.Spread the beef mixture over a medium platter. Top with the tomato and avocado mixtures, feta and coriander; season. Serve with the kūmara chips and lime wedges to squeeze over.
You can use canned red kidney beans instead of black beans, if you like. The beef mixture can be made up to 1 day ahead. Or save prep time and make a double batch of the beef mixture for another meal. Freeze in an airtight container for up to 3 months.
Note
