Tortilla Salad with Chilli Watercress Dressing.

Believe it or not, here you have a very tasty and totally vegetarian Mexican salad. The taste is so good, that you won’t even miss the ‘carne’

Place a small pan with water on the heat, cut a small cross in the tomatoes and blanch them in the boiling water and remove the skins. Remove the seeds and cut the peeled tomatoes into small cubes.

Put sunflower oil, olive oil, lemon juice, chopped red chilli pepper, watercress, lime juice, Tabasco and parsley in the blender and blend until smooth.

Season to taste with sea salt and pepper.

Pour the dressing into large bowl and add the cucumber, tomatoes and peppers, mix well and leave to marinate for 30 minutes.

Pick the leaves from the coral lettuce, rinse and dry well.

Put one tortilla on top of the other and roll them up together. Cut into thin strips, approximately ½ cm (¼ inch).

Mix the lettuce, tortilla strips and marinated vegetables and toss well.

Divide between 4 plates, sprinkle grated Cheddar cheese and fresh coriander over the piles of salad.