Tomato & goats cheese salad with crisp tortillas

Cooking Salads Tomato & goats cheese salad with crisp tortillas

Start the week with this Meat-free Monday feast of tomato & goats cheese salad with crisp tortillas.

Lables: Vegetarian Egg free Fish free Shellfish free
  1. Preheat oven to 180C. Stack tortillas and cut into 1cm-wide strips. Combine in a bowl with 2 tablespoons oil and cumin. Season. Spread in a single layer over an oven tray lined with baking paper. Bake, turning occasionally, for 12 minutes or until golden and crisp. Cool.
  2. Meanwhile, place cucumbers, tomatoes, onions, herbs, lemon juice and remaining 60ml (1/4 cup) oil in a bowl. Season, then toss to combine.
  3. Scatter a spoonful of salad, some tortilla strips, goat’s cheese and pecans over a platter. Repeat scattering and layering, in batches, with the remaining ingredients. Serve immediately.

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4 flour tortillas
100ml extra virgin olive oil
1/2 tsp ground cumin
2 Lebanese cucumbers, peeled, cut into 1cm pieces
2 x 400g punnets tomato medley mix, halved
4 spring onions, thinly sliced
2 tbsp finely chopped coriander leaves
2 tbsp finely chopped flat-leaf parsley
2 tbsp lemon juice
50g soft goat’s cheese, crumbled
60g pecans, roasted, finely chopped

Adv

Autors
Preparation time
20
Cooking time
12
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Salads
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