Fried tortillas with broad beans, feta and lime

SERVES 4 // PREP TIME 20 MINS // COOK 20 MINS

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. Vegetable oil, for shallow-frying

8 tortillas, preferably corn 240 gm (2 cups) podded broad

beans (about 1kg unpodded) 200 gm (1 cup) Danish

feta, crumbled

1 avocado, diced

1 cup (firmly packed)

coriander, torn

3 cups (loosely packed) small mixed salad leaves Edible flowers (optional; see note), to serve

SHALLOT DRESSING

1 tsp coriander seeds 2 tbsp extra-virgin olive oil

Juice of 2 limes

1 tsp honey

1 golden shallot, finely

chopped

1 Heat 2cm vegetable oil in a deep frying pan over mediumhigh 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; see cook’s notes p177). 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; see cook’s notes p177). 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.

Note Edible flowers are available from David Jones food hall and select grocers. Beer suggestion Fresh Mexican lager.

Eggplant salad Bowl from Batch Ceramics. Glasses from Cult. Silver dish from Spence and Lyda. Tortilla saladTerrazzo tray from Zakkia. All other props stylist’s own. Stockists p177.