for 8 person

Empanada filling

1 tbsp	olive oil
100 g	minced meat (beef and pork)
1	onion, finely chopped
1	garlic clove, squeezed
1 tbsp	tomato puree
¾ tsp	salt
1 tin	red kidney beans (approx. 215 g), rinsed, drained
1 tin	corn kernels (approx. 140 g), rinsed, drained

Empanadas

1	sheet of pastry, rolled into rectangles (approx. 25 x 42 cm)
1	egg, beaten

Pico de gallo

2	tomatoes, cut into cubes
1	red chilli, deseeded, finely chopped
1	red onion, finely chopped
1	garlic clove, squeezed
½ bunch	coriander, finely chopped
1 tbsp	olive oil
1	lime, the whole juice
½ tsp	salt

Salmon-marinade

½ dl	olive oil
½ dl	red wine vinegar
1	lime, rinsed with hot water, dabbed dry, use grated zest and juice
1	garlic clove, finely chopped
2 tsp	smoked paprika
500 g	salmon fillets without skin, cut into approx. 2 cm cubes

Salmon skewers

¼ tsp	salt
a little	pepper
8	wooden skewers (soaked in water for approx. 30 mins.)
2 tbsp	olive oil
1	spring onion incl. green part, cut diagonally into slices approx. 5 mm thick

Board

30 g	tortilla bowls
200 g	baby lettuce, leaves removed
150 g	mini peppers, cut in half
200 g	Karma Guacamole
1 glass	baby corn cob from a jar (approx. 215 g), rinsed, drained
1	avocado, cut into wedges
30 g	tortilla chips
30 g	coconut chipsko

How it's done

Empanada filling

Heat the oil in a frying pan. Add the meat, brown for approx. 4 mins. Reduce the heat, fry the onion and garlic for approx 2 mins. Add the tomato puree, cook briefly, season with salt. Remove the pan from the heat, mix in the beans and sweetcorn, leave to cool.

Empanadas

Roll out the pastry, cut out eight circles (each approx. 10 cm in diameter). Place 1 tbsp of filling in the middle of each circle. Brush the edges with a little egg, press together over the filling. Press the edges down firmly with a fork. Place the empanadas on a baking tray lined with baking paper. Brush with a little egg, prick with a fork. Set aside the remainder of the filling.

To bake the empanadas

Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove, allow to cool slightly.

Pico de gallo

Mix the tomatoes with all the other ingredients up to and including the lime juice, season with salt.

Salmon-marinade

Combine the oil with all the other ingredients up to and including the paprika. Mix the salmon with the marinade, cover and leave to marinate in the fridge for approx 30 mins.

Salmon skewers

Season the salmon, thread onto the skewers. Heat the oil in a griddle pan. Grill the skewers for approx. 3 mins. on each side. Remove, add the spring onion, grill for approx. 5 mins.

Board

Fill the tortilla bowls with the reserved empanada filling. Serve the baby lettuce leaves and all the other ingredients along with the empanadas, pico de gallo, skewers and tortilla bowls on a large, clean board.

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