Something a little different for a light lunch.
8 small white corn tortillas, approx 15cm in diameter
16 zucchini flowers (optional)
Approx 150g – 200g grated mozzarella
2 medium-small green chillies, seeded (optional)
Heat a frying pan. Lay one or two of the tortillas on the pan. Spread some of the cheese over one half, keeping it a little from the edges. Sprinkle with a little diced chilli, add 1 – 2 zucchini flowers, sprinkle with a little more cheese. Fold over, cook for a minute, then turn over carefully. Cook just until cheese melts. Serve with avocado salsa.
3 avocados, peeled and cut in chunks
½ red capsicum, diced
½ yellow capsicum, diced
1 small Spanish onion, diced
1 bunch coriander (leaves only), choppped
Juice of 1 lime
1 – 1 ½ tablespoons olive oil
Salt to taste
1 green chilli, finely chopped
Place all the ingredients in a serving bowl. Toss together gently to combine.
The salsa is also good with char-grilled salmon, ocean trout, prawns.
Tip: remove seeds from chilli if you don’t like your food spicy. The addition of half a lebanese cucumber (washed, seeded and diced will give more crunch to the salsa).