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12 ready-made corn tostadas
A few iceberg lettuce leaves, cut into bite-sized pieces 1/4th
1 tablespoon pomegranate kernels
A few sprigs of fresh parsley 3-4 tablespoons
Salsa :- 1/2 cup corn kernels
1 tablespoon olive oil
1 medium onion chopped
1 medium green capsicum chopped
1 medium red capsicum chopped
1 medium yellow capsicum chopped
50gms cottage cheese, cut into small pieces
few black peppercorns crushed 2-3
1 tablespoon chopped fresh coriander
salt to taste 1/4 teaspoon
1tablespoon lemon juice
For the salsa, roast the corn in a non-stock pan over high heat.
Add the olive oil and onion, & saute toll translucent.
Remove from heat and transfer to a bowl. Set aside to cool.
Place the capsicums and cottage cheese in a separate bowl.
Add the crushed peppercorns, chopped coriander, salt and lemon juice, mix well.
Add the sauted corn and onions. Adjust salt and toss to mix.
To assemble, place the lettuce leaf on a plate and place a piece of lettuce leaf on each. Spoon some salsa on each tostada.
Garnish with pomegranate kernels and parsley sprigs.