Fried Cockles With Salsa

Colourful Warm Cockle Salad

Serves 4

Ingredients

• 350g shelled cockles, defrosted and drained
• 2-3 tbsp milk
• 2-3 tbsp self-raising flour
• mixed salad leaves
• salad dressing
• Salsa:
• 2 red onions, finely chopped
• 8 plum tomatoes, skinned, deseeded and diced
• 1 yellow pepper and 1 green pepper, deseeded and diced
• 2 green chillies, deseeded and diced
• 1 garlic clove, finely chopped
• 3 tbsp olive oil
• Juice of 2 limes

Method

1. Combine all the salsa ingredients and mix well.
2. Dip the cockles in milk, then roll lightly through the flour and fry hot for 1-2 minutes until golden and crispy. Drain and sprinkle with salt.
3. Spoon the salsa onto the plates and arrange the cockles on top. Add salad leaves with a little dressing.