Mexican-style fattoush with tortilla crisps and avocado

Method

1. Heat the oven (oven) to 200 °C ×1 (temperature, number of trays). Cut the tortillas into 1.5 cm strips, put them in a bowl and toss with the oil, a little sumac and a little salt. Spread them on the tray without overlapping and bake for 8 min, stirring once halfway. They are done when golden and they snap rather than bend; they crisp further as they cool.

   Add in this stepCorn tortillas (about 15 cm) 2Vegetable oil (for the tortillas) 1 tbspSumac ½ tspSalt ⅛ tsp

   oven

2. Heat a dry 20 cm frying pan on high heat for 1 minute, add the well-drained corn and cook for 3 min, stirring as little as possible, until patches turn brown and charred. Kernels can pop, so half-cover with a lid. Tip onto a plate to cool.

   Add in this stepSweetcorn kernels (drained if canned, thawed if frozen) 80 g

   high heat

3. Finely chop the garlic and put it in a bowl with the lime juice, pomegranate molasses, about half the sumac, the cumin and the rest of the salt. Pour in the olive oil slowly while whisking with a fork.

   Add in this stepLime juice 2 tbspPomegranate molasses 1½ tspSumac ¾ tspGround cumin 2 pinchGarlic cloves 1Salt 0.4 tspExtra-virgin olive oil 3 tbsp

4. Wash the vegetables and dry them thoroughly. Cut the romaine into 3 cm strips, the tomatoes into 2 cm cubes, the cucumber into 5 mm half-moons, the radishes into thin slices and the red onion into thin slivers. Seed the jalapeño, remove the white ribs and chop it finely (if you handled it bare-handed, wash your hands right away and don't touch your eyes). Roughly chop the coriander and mint.

   Add in this stepRomaine lettuce 140 gMedium tomatoes 2Cucumber 160 gRadishes 3Red onion ½Fresh jalapeño ½Fresh coriander (cilantro) 10 gFresh mint 6 g

5. Just before serving, halve and stone the avocado, cut it into 2 cm cubes and spoon over 1 tablespoon of the dressing; the acid keeps it from browning.

   Add in this stepRipe avocado 1

6. Put the vegetables from step 4 and the charred corn in a large 28 cm bowl, pour over the rest of the dressing and toss lightly. Add the avocado and two thirds of the tortilla crisps and fold just once or twice so the avocado doesn't mash. Plate, then scatter over the remaining crisps, crumbled feta and the last of the sumac. Serve straight away.

   Add in this stepFeta 40 gSumac ¼ tsp