Tortilla salad with persimmon chili salsa

Name: Tortilla salad with persimmon chili salsa
Yield: 1
Ingredients: 2 Organic limes; 3 Shallots; 1 red chilli pepper; 4 Kakis (persimmons); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 100 g Manchego cheese; 100 g Tortilla chips; 1 Head oak leaf salad; 2 TABLESPOONS good olive oil; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

2 Organic limes
3 Shallots
1 red chilli pepper
4 Kakis (persimmons)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
100 g Manchego cheese
100 g Tortilla chips
1 Head oak leaf salad
2 TABLESPOONS good olive oil
baking paper

Directions

1
1 ##Lime## wash, dry and rub the peel. Squeeze the juice from both limes. ##Shallots## peel, dice. ##Cut chilli## lengthwise, remove seeds, wash and cut into rings.
2
Wash the persimmons, dab dry and dice them.
3
Mix shallots, chilli, diced kaki and half lime juice. Season to taste with salt and 1-2 teaspoons of sugar.
4
Line a baking tray with baking paper. Preheat the oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Grate cheese finely. Place 4 piles of tortilla chips on the tray. Sprinkle with cheese and bake in the oven for 8-10 minutes.
5
Clean and wash the salad and tear it into pieces. Mix the rest of the lime juice, salt, pepper and 1 teaspoon sugar, stir in the oil. Mix with the salad. Arrange the oven tortillas with the kakisalsa on top.