Mini Tostadas

Ingredients list for Mini Tostadas

• 12 Readymade Tostadas readymade
• 50 grams Cottage Cheese cut into small pieces
• a few Iceberg lettuce torn into bite size pieces
• 1 tablespoon Pomegranate (anar)
• a few sprigs Fresh parsley
• For salsa
• 1/2 cup Corn kernels
• 1 tablespoon Olive oil
• 1 medium Onion chopped
• 1 medium Green capsicum cut into small pieces
• 1 medium Red capsicum cut into small pieces
• 1 medium Yellow capsicum cut into small pieces
• 7-8 Black peppercorns crushed
• 1/4 teaspoon Paprika
• 1 tablespoon Fresh coriander leaves chopped
• to taste Salt
• 1 tablespoon Lemon juice
• 1 tablespoon Balsamic vinegar

Method

1. For the salsa, roast corn kernels in a pan on high heat to scorch them slightly. Add olive oil and onion and sauté till translucent.
2. Remove from heat and transfer into a bowl. Set aside to cool.
3. Place the capsicums and cottage cheese in a separate bowl. Add crushed peppercorns, paprika, coriander leaves, salt and lemon juice and mix well.
4. Add the sautéed corns and balsamic vinegar. Adjust salt and toss to mix.
5. To assemble, place tostadas on a plate and place a piece of lettuce leaf on each. Spoon some salsa on each tostada.
6. Garnish with pomegranate kernels and parsley sprigs and serve immediately.

Nutrition Info