Mexican turkey salad bowl

• large flour tortilla↗1
• olive oil↗2 tbsp tbsp
• juice ½ lime
• sliced jalapeños1 tbsp tbsp

  plus 1 tbsp of vinegar from the jar

• handful crisp salad leaves↗
• ½ avocado

  stoned & cut into chunks

• tomato↗1

  chopped

• ½ small red onion

  sliced

• 2 thick slices cooked turkey

  shredded

• cheddar↗1 tbsp tbsp

  grated

• soured cream↗

  to serve

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. To make a tortilla basket, soften the tortilla in the microwave for a few secs, then brush with a little of the oil and gently push the oiled side to line a small ovenproof bowl. Line with foil and weigh with baking beans or a slightly smaller ovenproof bowl. Cook for 8-12 mins until crisp, allow to cool slightly before removing.

2. 2

   Make the dressing by mixing the oil, lime juice and vinegar, season. Mix the leaves, avocado, tomato, onion and turkey and toss with the dressing. Pile into the bowl and top with the cheese, jalapeños and a dollop of soured cream.