Kaki-Chili-Salsa with gratinated Taco-Chips

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Peel and finely dice the shallots. Clean, wash and cut the chillies into fine rings. Wash lime thoroughly, grate peel and squeeze juice. Wash the persimmon and grate it dry. Cut 1/2 persimmon into 4 slices for garnishing. Peel the remaining persimmon and dice finely.

2. 2

   Mix lime juice, 2 tablespoons sugar, salt and pepper. Fold in 3 tablespoons of oil. Mix in shallots, persimmons, lime zest and chilli. Leave to stand for about 30 minutes, stirring several times. Grate cheese finely. Place the chips and cheese in 4 heaps on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Clean and wash the salad and pluck into bite-sized pieces. Mix vinegar, salt, pepper and 1 pinch of sugar. Fold in 1 tablespoon of oil. Mix salad and vinaigrette and arrange on 4 plates.

3. 3

   Place the chips and cheese in 4 heaps on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Clean and wash the salad and pluck into bite-sized pieces. Mix vinegar, salt, pepper and 1 pinch of sugar. Fold in 1 tablespoon of oil. Mix salad and vinaigrette and arrange on 4 plates. Place one portion of chips on each plate, add some salsa and garnish with kaki slices. Add the rest of the salsa extra

4. 4

   Waiting time 15 minutes

Nutrition Facts

KCAL
430 kcal

CARBS
42 g

FATS
23 g

PROTEINS
12 g