Tortilla salsa salad

Method

• 1
  Preheat the grill. Cut each tortilla into 8 pieces. Place on 2 baking trays. Grill for 3 minutes or until crisp.
• 2
  If adding eggs, fill a frying pan with water and bring to the boil. Add the vinegar and gently break the eggs into the pan. Turn the heat off and cover and set aside for 5 minutes to cook. Use a slotted spoon to transfer the eggs to a plate.
• 3
  Combine lettuce, coriander sprigs, avocado and tortilla crisps. In a separate bowl, combine tomato, onion, olives and lime. Season with salt and pepper. Serve the salad topped with the poached egg and scattered with the salsa. Serve immediately.