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Tomato & goat's cheese salad with crisp tortillas
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Prep Time:
20 minutes
Cook Time:
12 minutes
Total Time:
32 minutes
Kick off the week with a delicious Meat-free Monday meal of tangy tomato and creamy goat's cheese salad served alongside crispy tortillas.
Ingredients:
  • 4 flour tortillas
  • 100ml extra virgin olive oil
  • 1.25 gm ground cumin
  • 2 Lebanese cucumbers, peeled, cut into 1cm pieces
  • 2 x 400g punnets tomato medley mix,(see note) halved
  • 4 spring onions, thinly sliced
  • 40.00 ml finely chopped coriander leaves
  • 40.00 ml finely chopped flat-leaf parsley
  • 42.00 gm lemon juice
  • 50g soft goat’s cheese, crumbled
  • 60g (1/2 cup) pecans, roasted, finely chopped
Instructions:
  • Preheat your oven to 180C. Slice tortillas into 1cm-wide strips after stacking. Toss the strips in a bowl with 2 tablespoons of oil and cumin, then season with your favorite seasoning. Spread the strips evenly on a baking paper-lined tray. Bake and make sure to turn them occasionally for about 12 minutes until they are beautifully golden and crisp. Let them cool before serving.
  • In a bowl, combine cucumbers, tomatoes, onions, herbs, lemon juice, and the remaining 60ml (1/4 cup) oil. Season well and toss everything together.
  • Sprinkle a generous amount of salad, tortilla strips, goat’s cheese, and pecans over a platter. Continue layering the ingredients in batches until everything is used. Serve immediately.

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