Caxton magazines staffA long leisurely lunch with a jug of Pimm’s is Jo’burg floral designer Stefan Norval’s ([email protected] or afreshevent.co.za) ideal way to spend a Sunday afternoon
INGREDIENTS
- 150g plain tortilla chips
- 30g pine nuts
- 30g pumpkin seeds
- 1 packet rocket leaves
- 1 packet assorted salad leaves
- 45ml coriander leaves, torn
- 1 small red onion, peeled and thinly sliced
- 1 green pepper, deseeded and sliced
- juice of 1 lime
- 30ml olive or avocado oil
- salt and black pepper
- 125g cheddar cheese, grated
- 1 red chilli, deseeded and finely sliced
- 1 green chilli, deseeded and finely sliced
- micro greens
METHOD
1. Preheat the oven to 200°C. Arrange the tortilla chips on a baking sheet and sprinkle over the pine nuts and pumpkin seeds. Bake for 3–4 minutes, until golden. Remove and set aside.
2. Mix the rocket leaves, salad leaves, coriander, red onion and green pepper together in a mixing bowl. Drizzle over the lime juice, olive or avocado oil and season with salt and black pepper.
3. To serve: arrange the salad leaves around the edge of a salad bowl and fill with the lettuce mixture. Layer the tortilla chips, nuts and seeds on top, then sprinkle the cheese, chillies and micro greens over the chips.
Cook’s tip: Freshly grilled corn kernels make a lovely Mexican-inspired addition to this salad. For a heartier meal, add some grilled Cajun chicken strips.
This recipe serves 6.
