Shredded beef salad

In a bowl, mix 1 tbsp of the oil with the chipotle paste, paprika, oregano, garlic granules and onion granules, then slather half over the beef and save the rest for later. Heat a saucepan or casserole dish over a medium-high heat and cook the beef for 1-2 mins on each side until starting to brown, then remove from the pan.

In the same pan, heat the remaining oil over a medium heat. Add the garlic and onion and cook for 3-4 mins until softened, then pour in the stock and chopped tomatoes and bring to a boil.

Return the beef to the pan with the remaining spice mixture, then reduce the heat to low, put the lid on and simmer for 2 hrs, stirring occasionally. Remove the lid and simmer for another 30 mins to reduce slightly. Once the beef is tender, shred with 2 forks, add the lime juice and season to taste.

To serve, arrange the shredded beef, Florette Classic Crispy, tomatoes, olives, radishes and avocado in separate sections in a shallow bowl. Sprinkle the chilli and coriander across the top and serve with lime wedges and tortillas on the side, if you like.