Ingredients
- 4 Flour tortillas
- 100ml Extra virgin olive oil
- 1/2 Teaspoon ground cumin
- 2 Lebanese cucumbers, peeled, cut into 1cm pieces
- 2 x 250g Punnets of cherry truss tomatoes, halved
- 4 Spring onions, thinly sliced
- 2 Tablespoons finely chopped coriander leaves
- 2 Tablespoons finely chopped flat leaf parsley
- 2 Tablespoons lemon juice
- 50g Soft goat's cheese, crumbled
- 60g Pecans, roasted, finely chopped
Author of this recipe
A tasty tomato salad that is a meal on its own. The combination of flavours is sure to please.
Preparation
1. Preheat oven to 180 degrees. 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, flavorite tomatoes, onions, herbs, lemon juice and remaining 60ml 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 ingrediants. Serve immediately.