What to do with left over flatbread or roti, no longer near its prime, but not yet ready to be allocated to the bin? Ah, I have the answer for you. Crisp it up in the oven and turn it into a wonderful, Mexican influenced salad.
Those organic corn chips can be used in this salad too – the ones without added flavourings. They are perfect. Also corn tortillas, crisped in the oven. You will love this salad.
While you are at it, crisp up a lot of the flatbread, rotis or tortillas. They are excellent with cheese or dips. Very crispy and crunchy.
Feel free to browse our other Salad recipes. We have a lot, so if you just want just Tomato Salad recipes they are here, and Red Pepper Salads here. This is a salad inspired by Bittman – have a look at his other superb salads. Or simply explore our easy Late Summer recipes.
Red Pepper and Tomato Salad with Crispy Flatbread, Chilli and Lime
Combine some diced red capsicum (and green too, if you like), with diced tomatoes, a little red onion, some chillies to your taste (red or green, and lots of green coriander (cilantro).
Add some crispy corn chips or flatbread – either organic corn chips, or use corn tortillas toasted in the oven until really crisp, or roti crisped well in the pan, or thin flatbread oven crisped.
Dust with chilli powder and lots of lime juice.