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We absolutely love innovative creations because they pay off. So what’s the best you can come up with in this rainy season? Umbrella cocktails? But that’s more of a beach idea rather than a monsoon season idea, isn’t it? There are no rules of course but we were thinking of something warm and comforting, not cooling. We were thinking of making something savoury that gives away that monsoon vibe. Additionally, we thought that it would be quite interesting to make something that resembles an umbrella, and that’s how we decided to make this umbrella salad. Do you want to learn how to make an umbrella salad?
Here’s what you need to do: use a tortilla wrap to make the canopy. Then, to make the shaft and handle, we use —- bell pepper! Ta-da! For the salad, you can recreate anything you like such as macaroni salad, waldorf salad, caesar salad or the classic kachumber.
INGREDIENTS
- 2 tortilla wraps
- 1 cucumber, diced
- 1 tomato, diced
- ½ cup mozzarella cheese, grated
- ½ cup lettuce, shredded
- ½ cup corn, boiled
- Bell pepper, sliced
- Pepper, to taste
- Salt, to taste
METHOD
- Place the tortillas on a flat surface.
- Cut small circles out of each tortilla. Please ensure that the size of the circles match the size of the round holes in a muffin mold.
- When you put the circles in the round holes, make sure that they stick.
- To make the salad, combine cucumber, tomato, mozzarella cheese, lettuce and corn. Toss properly.
- Now put the salad in each tortilla circle in the muffin mold.
- Bake for 15-20 minutes.
- Remove from the oven.
- Carefully take out the tarts from the muffin mold.
- To make the shaft and the handle, now place one thin slice of bell pepper in the centre of the tart.
- Serve.
We hope that you’ll enjoy this recipe!
