Baked tortilla salad baskets
You can buy fresh corn and wheat soft tortillas in most supermarkets. In this recipe, they are moulded into baskets, then filled with a fresh, sizzling salsa and salad - a perfect lunch for hot summer days.
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 fat-free 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
- Preheat the oven to 200°C/400°F/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.
- 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.
- 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.