Summer salads: Corn tortilla salad recipe

A traditional Mexican way of using tortillas in salads for texture. Serves 4 2 large corn tortillas (or 6 small ones) 2 tbsp sunflower oil 1 red pepper, thinly sliced 1 yellow pepper, thinly sliced 1 carrot, peeled and cut into matchsticks 2 red chillies, cut into thin strips Half a daikon, peeled and cut into matchsticks (or 6 pink radishes, sliced) 2 tbsp coriander, chopped 100g mizuna (or rocket) 2 tbsp pumpkin seeds, toasted For the dressing 3 tbsp sunflower oil 2 tbsp rice wine vinegar 2 tsp sugar Pinch of cayenne pepper 1 tbsp shallots, finely chopped 1 garlic clove, crushed Pinch of salt 1. Cut the tortillas into halves and then into thin strips, and gently fry them in batches in the sunflower oil until lightly coloured and crispy. Drain and cool on some kitchen paper. 2. In a bowl, mix together the peppers, carrots, chillies, daikon and coriander. 3. Whisk together the dressing ingredients and toss with the salad and mizuna. 4. Add the crispy tortilla strips and pumpkin seeds just before serving and toss gently.