Cut each tortilla into 6 wedges. Heat
Heat another small saucepan and add the olive oil followed by the sunflower seeds and cook over a moderate heat, stirring continuously, to colour the seeds a good golden brown. Add the soy sauce (which will spit a little) and then cook, stirring, until that has all evaporated. Tip out on a plate and leave to cool.
Cut the cape gooseberries into quarters and place in a bowl with the sunflower seeds, the duck or chicken slices and the chives. Gently mix together.
Dollop a little of the yoghurt on each tortilla crisp and then spoon the salad on top of that.
© 2005 Peter Gordon. All rights reserved.