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.
information
Serves: 4
Prep time: 15 minutes
Cook time: 8-10 minutes
Syns per serving:
Extra Easy4.5Original4.5green4.5
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
1. 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.
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.
information
Serves: 4
Prep time: 15 minutes
Cook time: 8-10 minutes
Syns per serving:
Extra Easy4.5Original4.5green4.5
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
1. 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.
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.