Cape Gooseberry, Smoked Duck, Sunflower Seed, Yoghurt and Chive Salad on Deep-Fried Tortilla Crisps

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By Peter Gordon

Published 2005

  • About

The cape gooseberry or physalis, a native of Peru, is related to that other husky fruit from Mexico, the tomatillo. Funnily enough, they’re often called golden tomatoes in the USA and seem to be treated as a savoury item, whereas in the UK they’re seen as a fruit.

You can save time deep-frying the tortillas by buying corn chips, or you can bake tortillas in the oven as you would a crostini or crouton.


  • two 15–20 cm round flour tortillas
  • vegetable oil for frying
  • salt
  • 1 tablespoon extra-virgin olive oil medium handful of sunflower seeds
  • 2 teaspoons soy sauce
  • 18 cape gooseberries, husks removed and rinsed
  • 1 boneless smoked duck (or chicken) breast, very thinly sliced
  • 2 tablespoons finely chopped chives
  • 2 tablespoons thick Greek-style yoghurt


Cut each tortilla into 6 wedges. Heat 3 cm of oil in a saucepan and cook the tortilla wedges until golden and crisp on both sides, then remove with a slotted spoon to drain on kitchen paper and lightly sprinkle with salt.

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.

To Serve

Dollop a little of the yoghurt on each tortilla crisp and then spoon the salad on top of that.