Mexican Beef Mince Loaded Fries

• Meanwhile, finely chop tomato. • Slice cucumber into rounds. • Roughly chop baby spinach leaves

• In a medium bowl, combine tomato, baby spinach, cucumber and a drizzle of the white wine vinegar and olive oil. Season.

• When fries have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes.

• To pan, add Tex-Mex spice blend and cook until fragrant, 1 minute. • Stir through enchilada sauce, the water, the plant-based butter and a pinch of the brown sugar, until slightly thickened, 1-2 minutes.