Good for:
Plant based
Five
of your five-a-day
World food:
Mexican
Nutrition per serving
Calories (kcal)
358
Fat (g)
16.0
Carbs (g)
49.0
Protein (g)
7.0
Salt (g)
0.2
Sugar (g)
38.0
Ingredients
2
Small
Garlic (cloves)
1
Whole
Lemon Juice (juice of lemon)
1
tbsp
Extra-Virgin Olive Oil
6
tsp
Sunflower Oil (to deep fry)
6
Soft Corn Tortillas (cut inti eights)
3
Whole
Cucumber (halved lengthways, chopped, (8-1/4''))
6
Radishes (cut into thin wedges)
1
Medium
Romaine Lettuce (leaves torn)
4
Medium
Roma Tomato (core removed, quartered)
1
Whole
White Onion (halved, thinly sliced)
0.5
Cup
Mint (chopped)
0.5
Cup
Flat Leaf Parsley
0.5
Cup
Coriander (Cilantro) Leaves
2
tsp
Sumac
Method
- Crush garlic with a mortar and pestle. Add lemon and olive oil. Transfer to a bowl.
- 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).
- 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. - Add tortilla chips and remaining ingredients to the garlic mixture and toss to combine. Serve
immediately.
