½ cup fresh coriander leaves
½ cup plain yoghurt
zest and juice of 2 limes
4 skinless chicken-breast fillets
½ red pepper
½ yellow pepper
1 red onion, cut into quarters
250g baby Rosa tomatoes
1 green chilli
1 large corn on the cob
1T red-wine vinegar
a pinch of caster sugar
1 cup zesty guacamole
micro herbs, to serve
Chop half the coriander leaves and mix them with the yoghurt and lime juice and zest. Marinate the chicken overnight in this sauce.
To prepare the charred salsa, place the peppers, skin side up, onion, tomatoes, chilli and corn on the cob on a baking pan and grill until the vegetables are partially charred and roasted. Monitor them and remove those that char more quickly to ensure that they don’t overcook.
Remove the seeds from the peppers and chilli, then chop all the vegetables roughly. Slice the corn kernels off the cob and add them to the vegetable salsa.
Mix the olive oil, vinegar, sugar and remaining coriander leaves. Gently toss this dressing through the salsa.
Char the chicken on a griddle pan until it is cooked through, then slice it into bite size pieces.
Using a cookie cutter, cut out 16 mini tortillas from the four tortillas and dry fry them until they are toasted.
Top the mini tortillas with the salsa, chicken and guacamole and serve them immediately garnished with micro herbs. SERVES 8 as a starter
Recipes and styling Brita du Plessis Photographs Sean Calitz
This article originally appeared in HL August 2015.
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