These vibrant pea taco shells, packed with a delightful strawberry and feta salsa, are a summer dream. A diet-friendly, colourful meal that's virtually guilt-free, thanks to the natural goodness of peas and strawberries. Enjoy a burst of flavour with every bite!
Combine the peas, egg, cornmeal, salt, garlic powder, and parsley in a food processor. Blend at high speed until smooth.
Shape the mixture into 4 circles on a baking tray lined with parchment paper.
Bake in the oven at 180 degrees Celsius for 15 minutes until the edges turn slightly darker.
Cool the shells on a rolling pin to create the taco shell shape.
For a crunchier texture, bake them again for an extra 5 minutes by suspending them over two bars on your oven rack.
Combine the chopped strawberries, lemon juice, coriander, feta cheese, and red onion in a bowl. Season with salt and black pepper.
Fill the taco shells with spinach, cottage cheese, and the strawberry and feta salsa.
For extra crispy taco shells, bake them again for a few minutes after shaping, suspending them over the oven rack.