Chili Cheese Nuggets with avocado crème and mango-cucumber salsa

0 Ratings
Servings 10 persons


Avocado crème 

  • 2 avocados
  • 2 tbsp. olive oil, extra virgin
  • 1 lime, juice and zest
  • salt and pepper

Mango-cucumber salsa

  • 200 g. mango, brunoise
  • 150 g. cucumber, brunoise
  • 1 red pepper, cleaned and finely sliced
  • 1 red onion, finely diced
  • 1 lime, juice and zest
  • 2 tbsp. olive oil, extra virgin
  • 8 sprigs coriander 
  • 1 tsp. salt


  • sour cream
  • 50 leaves little gem, washed
  • mini coriander (cress)


‘Korean salad wraps are the fresher, lighter alternative to the Mexican taco. Instead of 'wrapping' in a tortilla, here, the ingredients are wrapped up in a lettuce leaf and inside, you can create the most appetizing combinations. The Chili Cheese nuggets are the main attraction in this dish. They are crispy on the outside, warm and creamy on the inside, and they combine perfectly with the fresh flavours of avocado, sour cream and mango-cucumber salsa.'

  1. Cut the avocados in half and remove the stone. Scoop out the flesh and mash it thoroughly, either with a fork or in a blender or kitchen robot.
  2. Add the olive oil, lime juice and zest, and some salt and pepper to season to taste. Scoop it all into a piping bag and store in the fridge until use.
  3. To make the mango-cucumber salsa, mix all of the ingredients together and season to taste with salt and pepper.
  4. Pour the sour cream into a piping bag and place in the fridge along with the other preparations.


  1. Deep-fry the Chili Cheese Nuggets at 175°C for about 3:30 minutes. Allow them to rest in a warm place for another 2 minutes before serving.
  2. Lay 5 little gem leaves out to cover each plate and scoop a generous helping of mango-cucumber salsa on top.
  3. Next, add the warm Chili Cheese Nuggets on top and finish off with a dollop of avocado crème and sour cream.