(1 bowl)
| Put one glass of nacho dip salsa and one cup of creme fraiche in a large salad bowl. |  |
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Mix the sauce. |
| Wash and dice 250 g of tomatoes. |  |
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Distribute on the sauce. |
| Cut two spring onions into rings. |  |
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Blanch the onion rings with hot water. |
| Drain the onions and layer them on top of the tomatoes. |  |
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Drain one can of corn and layer them on top of the onions. |
| Cut one lettuce into small pieces. |  |
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Distribute the salad on the corn. |
| Distribute one bag of nachos on the salad. |  |
(4 servings)
| Cook 800 grams of washed potatoes in sufficient water for 30 minutes. |  |
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In a large pan fry 4 sliced spring onions, one teaspoon of cumin and 4 diced capsicums, then spice them with salt, pepper and sugar. |
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| Deglaze with one glass of water and dissolve one stock cube. |  |
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Add the cooked and diced potatoes, one can of corn, one can of kidney beans and one diced avocado. |
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| Season with lime juice, salt and pepper. | |
(2 servings)
In a heated pan fry 200 grams of dices bacon.
Remove the roots from four handfuls of corn salad and wash it. Put the salad on two plates.
Peel one pear and cut it into eight slices. Arrange the pear slices on the salad and add the fried bacon.
Finely chop half an onion and a handful of chives. Mix with four tablespoons of vinegar, eight tablespoons of oil, two tablespoons of crème fraîche and one teaspoon of mustard. Spice with half a tablespoon of sugar, one tablespoon of salt and pepper.