Chili con carne and pomegranate tacos

(For 3 tacos)

• 1 punnet BroccoCress
• 3 (12 to 15cm) tortilla bread
• 90gr cooked red kidney beans
• 40gr pomegranate seeds
• 200gr ground minced beef
• 100ml passata tomato
• 10gr diced red chilli
• 100ml beef stock
• 40gr diced white onions
• 1 tbsp vegetable oil
• 1 pinch sea salt
• ¼ of a tsp smoked paprika

• Burn the tortilla bread slightly in a hot grill pan to add a smoky flavour to it. 
• For the chilli con carne, pour the oil in a saucepan and add the diced white onions, the minced beef, paprika and salt. 
• Let cook for a couple of minutes and add the tomato passata, diced red chilli and beef stock. 
• Continue cooking for another 15 minutes or until the liquid has almost all evaporated. 
• Build the tacos with the chilli con carne, the red kidney beans, and the pomegranate. 
• Serve with the freshly cut BroccoCress. 

Recipe: Franck Pontais