Mexican salad

Sports commentator David Basheer shares what he would cook up for a World Cup watch with friends and family: a crisp, Mexican-inspired salad served with tortilla chips and a creamy chipotle, honey and tahini dressing drizzled over the top.

• serves

  4

• prep

  15 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• 2 cups cos lettuce, roughly chopped
• 1 cup coriander leaves
• 4 radishes, thinly shaved on mandolin
• 3 carrots, thinly sliced on mandolin
• ½ white onion, finely chopped
• 1 cup black beans
• 1 avocado, diced
• 150 g feta cheese, broken into pieces
• 2 cups lightly salted tortilla chips

For the dressing

• 1 tbsp tahini
• 1 tbsp chipotle sauce
• 1 tsp honey
• 1 lemon, juiced (or lime juice)
• 3 tbsp extra virgin olive oil
• Salt and freshly ground black pepper

Instructions

1. In a small bowl, combine the ingredients for the dressing, then whisk until smooth. Set aside.
2. On a large serving platter, combine the lettuce and coriander. Lightly toss to combine, then top with the radish, carrot, white onion, black beans, avocado, feta and some tortilla chips. Pour over the dressing and serve with the remaining tortilla chips on the side.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.