fattoush-vegetarian-recipe-from-veggienomics

Eat Your Vegetables Day might not seem like the most exciting holiday at first, but once you taste this Mexican Fattoush, you may find yourself counting down the days until next year’s celebration! This main-meal salad takes all the elements of the classic Lebanese fattoush but gives it a Mexican twist – so there are toasted corn tortillas, chunks of avocado, tangy lime juice and lots of fresh coriander. It’s best dressed just before serving so the toasted tortillas remain crisp, and at room temperature to let the flavours sing through.
 

Mexican Fattoush

Serves: 4

Preparation time: 15 minutes

Cooking time: 16 minutes

2 soft corn tortillas
5 large vine-ripened tomatoes, deseeded and cut into chunks
1 large yellow pepper, deseeded and cut into chunks
1 small red onion, thinly sliced into rings
2 avocados, pitted, peeled and cut into chunks
1 handful of coriander leaves, chopped
1 handful of mint leaves, chopped
1 red chilli, deseeded and diced (optional)

For the dressing

3 tbsp extra virgin olive oil, plus extra for brushing
juice of 1 lime
sea salt and freshly ground black pepper
 
1. Lightly brush both sides of each tortilla with olive oil. Heat a large, non-stick frying pan over a medium-low heat and toast the tortillas one at a time for 3–4 minutes, turning once, until crisp on both sides. Leave to cool and crisp up further, then tear them up roughly.

2. Put the tomatoes, yellow pepper, onion and avocados in a shallow serving bowl, then scatter the herbs over the top.

3. Mix together the ingredients for the dressing and season with salt and pepper. Pour the dressing over the salad and toss gently until combined. Scatter the toasted tortillas and chilli (if using) over, toss again and serve immediately.

 

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