Ensalada de nopales – cactus paddle salad

Ingredients for 4 portions

• 600 gNopal (cactus paddle), cleaned
• ½Yellow onion, in one piece
• 1 cloveGarlic
• to tasteSalt
• 2Tomatoes, diced
• ½Yellow onion, finely chopped
• 15 gCoriander, chopped
• 1Serrano chile, finely chopped
• 3 mlMexican oregano
• 1Lime, juiced
• 1 tbspOlive oil
• 100 gQueso fresco, crumbled

Method

1. Scrape off any remaining thorns and cut the cactus paddles into thin strips.
2. Put the strips in a saucepan with water, the piece of onion, the garlic and some salt. Boil uncovered for about 15 minutes, until they turn from bright green to olive green.
3. Meanwhile, dice the tomatoes and chop the onion, coriander and chilli.
4. Drain the nopales, discard the onion and garlic and rinse them well under cold water to wash off the slime. Leave them to drain and cool in a colander for 10 minutes.
5. Mix the nopales with the chopped vegetables. Crumble in the oregano between your fingers, squeeze over the lime juice, drizzle with the oil and toss. Check the salt.
6. Scatter over the crumbled cheese and serve the salad cold or at room temperature.

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