Six days to go until my holiday and I’ve managed to gain 2lbs so I officially give up, food simply tastes too damn good to be thin. The people of Greece are just going to have to deal with my slightly soft, plump physique. On the bright side though, now I’ve stopped caring I can look forward to shovelling platefuls of Greek salad and spanakopita into my gob, blissful.
But enough about Greece, lets talk Mexico and this tremendous salad. It was my friend Rosie’s idea, I wanted to make some sort of salad thing but wasn’t feeling particularly inspired, that was until she suggested making my own tortilla bowl. Now that’s more like it! Armed with her mum’s recipe I hurried home and came up with this little corker. So thanks Annie (Rosie’s mum) your vegetarian cooking has inspired, intrigued and even scared me over the years (the less said about your butter bean soup the better) but you taught me a lot about vegetarian cooking and helped me become the cook I am today. I thank you xxx
Mexican tostada salad
Serves 2 / Takes 40 minutes / V
You’ll need: x2 15cm oven-proof bowls/cake tins
Bunch of fresh coriander, roughly chopped
250g cherry tomatoes, halved
2 corn on the cobs or 2 cans of sweetcorn, drained
1 can black beans, rinsed and drained
½ cucumber, cut into chunks
3 spring onions, sliced
1 avocado, cut into chunks
80g vegetarian cheddar, grated
1 cos lettuce, chopped
½ red chilli, deseeded and diced
1 tsp honey
1 tsp Tabasco
1 tbsp olive oil
1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6. To make the tortilla you will need two oven-proof bowls – I used a bowl you will need
Preheat an oven to 200°c (180°c fan) if you want to make a tortilla bowl (if you can’t be bothered, simply serve a cold tortilla on the side of your salad. If you do however decide to make a bowl, find a round cake tin/oven proof bowl/medium sized saucepan (without a plastic handle). Spray one side of your tortilla with oil and nest it, oil side down, in your chosen vessel (around 6 inches is best). If your tortilla isn’t holding a nice bowl shape then use balled up bits of foil to prop it up at the sides. If it’s caving in on itself place a large ball of foil in the middle of your tortilla. Spray with oil and bake for 15 minutes. Once cooked put to one side and leave to cool in their tins.
2. Meanwhile, boil the corn on the cobs in a large saucepan for 8 minutes. Once cooked, drain and leave to rest on a tea towel or plate to cool a bit.
3. Meanwhile mix all the ingredients for the dressing in a small bowl and put to one side. Wash the black beans in a colander and leave to drain and start cutting up your veg.
4. Once the cobs are a little cooler I like to char mine on an open flame on my cooker or under a hot grill but you don’t have to do this. (If you do, BE CAREFULl! Corn can spit and pop a bit when exposed to open flames.) Insert a fork firmly at one end of one corn and rotate slowly on the cooker until you get the level of char you’re looking for. You really don’t have to do this at all though, it’s just as nice without doing this or even with a couple of cans of drained sweetcorn. Once the corn is cool enough to handle, stand one of the corns upright and using a sharp knife, cut down the sides to remove the kernels. Repeat this process with the other corn.
5. Pop all your salad ingredients in a large bowl along with the dressing and give it a good mix. Season generously with salt and pepper.
6. Line your tortilla bowls with chopped lettuce and fill with your Mexican salad. Top with a handful of grated cheese and devour. I think I’ve made this recipe sound way more complicated than it really is! Anyway enjoy, it’s delicious!
If you’ve had a go at making my tostada salad or any of my recipes I’d love to hear about it @corrieheale email@example.com