5 warm winter salads

Tex-Mex Salad
Heat some vegetable oil in a large frying pan and chop and fry 1 large onion until soft. Add 500g minced steak and fry until well browned. Add 1 tbsp ground cumin and 1-2 tsp chilli powder or cayenne, according to how spicy you like it. Drain, rinse and add a 400g tin of pinto or borlotti beans (much better than the traditional kidney beans). Deseed and chop 4 ripe tomatoes and stir through. Fry for another 3-4 minutes or until everything is hot. Finely shred 1 head of iceberg lettuce and use to line a large, shallow serving dish. Spoon the Tex-Mex mixture in the centre, top with 142ml of soured cream and sprinkle with chopped coriander leaves to garnish.