- Sunflower oil, for frying
- 150 g bocconcini, torn
- 100 g feta, crumbled
- For the salad, mix:
- 2 baby butter lettuces, trimmed and torn apart
- 1 x 120 g punnet mung bean sprouts
- 6-8 red salad onions, trimmed and shredded
- For the dressing, mix:
- 1/3 cup avocado oil
- 3 T lemon juice
- Small squeeze of honey
- 1 fresh chilli, finely chopped
- Sea salt, to taste
- 4 - 6 soft flour tortillas
In a cast-iron frying pan, fry the tortillas, one at a time, in approximately 3 cm hot oil. To get the oil to the right temperature, tear off a small piece of tortilla and add to the oil; when golden brown, the oil is ready.
Press down on the tortilla using tongs to keep it submerged and keep turning until golden brown on both sides. Drain on paper towel.
Mix the salad ingredients with a third of the dressing, then top the tostadas with the dressed salad and cheese. Spoon over the remaining dressing and serve immediately.
Cook's note: you can buy soft flour tortillas, or make your own at home.
You’ll love the flavours and textures of this dish – the crisp tostada versus the soft butter lettuce leaves, the gentle mozzarella against the salty feta, all moistened with a chilli-spiked dressing of avocado oil and fresh lemon juice.