Avocado, peach and walnut salad in a tortilla bowl
Ermitage cheese used : Emmental Grand Cru Label Rouge
- 60g Emmental Grand Cru Ermitage
- 4 tortillas
- 2 peaches
- 1 avocado
- A few kernels of nut
- ½ bag of salad
- 2 tablespoons of olive oil
- 1 tablespoon of juice of lemon
- Place the tortillas in ovenproof bowls.
- Preheat the oven to 160°C (gas mark 5) and bake for 10 minutes. Leave to cool completely on a wire cooling rack.
- Meanwhile, peel and dice the peaches and avocados.
- Combine with cubed Emmental Grand Cru, chopped walnuts and salad.
- Season with salt, pepper, oil and lemon juice.
- Serve the salad in the tortilla bowls.