Mexican salsa, guacamole, grilled corn, halloumi cheese, cilantro and tostadas |

Preparation time: 45 min

Preheat your deep fryer at 375 °F

• Set up

  Strip coriander leaves and chop.

  Zest and squeeze the lime.

  Remove the center of the jalapeno and cut into brunoise.

   Cut the tortillas into triangles. All that's left is to plunge them into the deep fryer (ideally without coloring). Then let them drain well, which is now called Tostada.

• Salsa verde

  Mix all the salsa verde ingredients in a bowl and add a generous drizzle of vegetable oil.

• Salad

  Toast the corn in a frying pan and leave to cool.

  Toast the cheese slices in a non-stick frying pan, leave to cool, then cut into cubes.

  Dice the avocado at the last minute and mix with the rest of the salad ingredients and the salsa verde.
   

• On the plate

  Place the salad in small ramekins and serve with the tortilla chips.