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Mexican salsa, guacamole, grilled corn, halloumi cheese, cilantro and tostadas |
Brunch, Vegetarian, Gluten free, Salted, Cheese, Vegetables and Fruits, Vegetables and Fruits, Cheese
A tasty blend of avocado and grilled halloumi cheese. This recipe will be perfect for your 5 à 7 this summer.
Tortilla chips can be baked in the oven.
Ingredients
Recipe for 12 TapasSalad
Sauce
Garnish
- Salt and pepper
- Vegetable oil
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.
Tortilla chips can be baked in the oven.
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