Fast Recipes

Fried tortillas with broad beans, feta and lime

Crisp tortillas, creamy feta and avocado, green leaves and dainty edible flowers all dressed up with coriander and lime. Think nachos, but spring-salad style.
Fried tortillas with broad beans, feta and limeBen Dearnley


Shallot dressing


1.Heat 2cm vegetable oil in a deep frying pan over medium-high heat. Fry tortillas in batches, turning occasionally, until golden (2-3 minutes; be careful, hot oil will spit), then drain on paper towels.
2.Blanch broad beans in a large saucepan of boiling salted water (3-4 minutes). Drain, refresh in iced water, then drain again. Double-pod larger beans, leaving smaller beans in skins.
3.For shallot dressing, dry-roast coriander seeds in a small frying pan until fragrant (20-30 seconds). Combine with remaining ingredients in a bowl and season to taste.
4.Break tortillas onto plates, top with broad beans, feta, avocado, coriander, salad leaves and flowers and drizzle with dressing to serve.

Edible flowers are available from David Jones food hall and select grocers.

Beer suggestion: Fresh Mexican lager. Drink suggestion by Max Allen.


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