Entertaining Mexican

Corn chip fattoush

Name: Corn chip fattoush
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: /mexican
Ingredients: 2 small garlic cloves; Juice of 1 lemon; 1 tbs extra virgin olive oil; Sunflower oil, to deep-fry; 6 soft corn tortillas, cut into eighths; 3 Lebanese cucumbers, halved lengthways, chopped; 6 radishes, cut into thin wedges; 1 baby cos lettuce, leaves torn; 4 Roma tomatoes, core removed, quartered; 1 white onion, halved, thinly sliced; 1/2 cup each chopped mint, flat-leaf parsley and coriander leaves; 2 tsp sumac

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by delicious. team

delicious. team

Mar 01, 2017

This recipe is perfect for picnics and outdoor entertaining of any kind. Light, fresh and crunchy, it's a salad that ticks all the boxes. Recipe by Raph Rashid.

2 small garlic cloves
Juice of 1 lemon
1 tbs extra virgin olive oil
Sunflower oil, to deep-fry
6 soft corn tortillas, cut into eighths
3 Lebanese cucumbers, halved lengthways, chopped
6 radishes, cut into thin wedges
1 baby cos lettuce, leaves torn
4 Roma tomatoes, core removed, quartered
1 white onion, halved, thinly sliced
1/2 cup each chopped mint, flat-leaf parsley and coriander leaves
2 tsp sumac

Method

1.

Crush garlic with a mortar and pestle. Add lemon and olive oil. Transfer to a bowl.
2.

Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 170°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough).
3.

In 2 batches, deep-fry tortilla chips, turning halfway, for 3 minutes or until golden and crisp. Remove with a slotted spoon and drain on paper towel.
4.

Add tortilla chips and remaining ingredients to the garlic mixture and toss to combine. Serve immediately.