For the base of these tortillas, a generous spread of lemony avocado is a must, so use two if they are small. Break the tortilla into rustic shapes for a snack and top with the salad.
KALE, CUCUMBER AND GOAT'S CHEESE TORTILLAS RECIPE
Makes 6
2 Tbsp oil
6 corn tortilla
3 cups shredded kale
1 cup cubed cucumber
1 cup cooked corn
1 cup chopped coriander
Salt and pepper, to taste
2 Tbsp lemon juice or lime
1 Tbsp chilli oil
1-2 avocados, smashed
100g soft goat’s cheese, room temperature
- Heat the oil in a small frying pan. Place one tortilla in at a time, turning after 2 minutes until crispy.
- In a large bowl combine the kale, cucumber, corn, coriander, salt, pepper, lemon or lime juice and chilli oil.
- Just before serving, spread the tortilla with avocado, and place handfuls of salad on top. Finish with a slice of soft goat’s cheese, and a squeeze of extra lemon or lime.
- Serve soon after assembling for a crisp tortilla.
