Healthy Eating

information

In this recipe, corn tortillas are moulded into baskets, then filled with a fresh, sizzling salsa and cottage cheese salad – delicious as a light lunch or starter.

Serves: 4
Syns per serving: 4½ Syns on Green, Original or Extra Easy
Preparation & cooking time:
approx 25 minutes.

ingredients

4 x 28g / 1oz soft tortillas
a few crisp salad leaves
6 radishes, sliced
6 ripe cherry tomatoes, halved
1 yellow pepper, grilled, deseeded and sliced
227g / 8oz very low natural cottage cheese
torn fresh coriander or flat-leaf parsley, to garnish

For the dressing:
juice and grated zest of 1 large orange
1 small red chilli, deseeded and finely chopped
a few coriander leaves, chopped

For the hot salsa:
2 garlic cloves
3 tomatoes, skinned, deseeded and chopped
½ red onion, finely chopped
1 small red pepper, roasted, skinned, deseeded and finely chopped
1 fresh red chilli, deseeded and finely chopped
2 tbsp chopped fresh coriander
juice of ½ lime

method

1. Preheat the oven to 200C/400F/Gas Mark 6. Put each tortilla in a Yorkshire pudding mould which has been sprayed with a little Fry Light. Press the tortillas down into the moulds to make a basket shape. Bake in the centre of the oven for 8-10 minutes, until crisp and golden. Keep an eye on them to check that they do not over-brown. Remove and cool.

2. Blend the salsa and dressing ingredients and set aside while you prepare the salad. In a bowl, mix together the salad leaves, radishes, cherry tomatoes and strips of grilled pepper. Toss gently in the dressing until well coated.

3. Divide the salad between the tortilla baskets, top with a large spoonful of cottage cheese and some salsa. Sprinkle with torn coriander or flat-leaf parsley

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