Salads
Tomatillo and sweetcorn salad with spiced tortillas chips
Tomatillos are native to Mexico where they are very popular. When eaten raw they have a fresh, tangy, citrus-sweet flavour and go brilliantly with other Mexican flavours like we’ve done here. Don’t worry if you don’t have all the ingredients from the list, and feel free to add anything else you fancy; this is one of those recipes that can be tweaked and will be delicious no matter what.
Ingredients
For the tortilla chips:
- 6 corn tortillas (or wheat tortillas)
- 4 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp chilli powder
- ¼ tsp salt
For the salad:
- 150g tomatillos
- 1 sweetcorn cob
- 1 red onion, peeled & diced
- 400g tinned black beans, drained & rinsed
- 30g coriander, roughly chopped
- juice of 1 lime
- olive oil
- salt & pepper
Method
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Step 1
Preheat oven to 190°C/Gas 5. In a small bowl mix the olive oil, paprika, chilli powder and salt. Cut each tortilla into 6 triangles and lightly brush one of the sides with the spiced oil. Arrange the triangles on a couple of baking trays in a single layer and cook for 5 minutes, or until golden and crispy.
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Step 2
Remove the husk from the tomatillos and rinse under water to take off the stickiness. Cut them in halves or quarters, depending on the size, and place them in a big bowl.
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Step 3
Peel away the husk and silks from the sweetcorn cob. Stand it upright on a board and cut downwards with a sharp knife to remove the kernels. Add the corn to the tomatillo bowl.
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Step 4
Next add the red onion, black beans and coriander. Now add the lime juice, oil and salt and mix everything well. Taste and if necessary, adjust lime or seasoning to your liking.
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Step 5
Place the salad on the middle of a big plate and arrange the tortillas around it.