Chips and guacamole with fresh tabbouleh and burrata cheese

Making the guacamole:

1. Cut the avocado in half then remove the seed and scoop out the flesh using a spoon.

2. Brunoise the red onion, green jalapeno, and long red chili.

3. Finely chop the cilantro and set aside.

4. In a mixing bowl, add the avocado, green jalapeno, red onion, and red long chili.

5. Add the lime juice, salt and black pepper into the mixing bowl.

6. Mash the mixture using a wire whisk until all the ingredients are well incorporated.

7. Transfer into a serving bowl. Ready to serve.

Frying the chips:

1. Cut the green plantain into thin slices using a mandoline slicer or knife. Fry the plantain until crispy.

2. Fry the tortilla chips until crispy. Use a paper towel to drain the excess oil.

3. In a mixing bowl put the fried plantain together with the tortilla chips. Season with salt and pepper.

Making the Tabbouleh:

1. Finely chop the cilantro, parsley, red onion, and tomato. Place them into a mixing bowl.

2. Add the lime juice to the mixing bowl, and season with salt and pepper.

3. Mix all the ingredients together until well incorporated.

For Plating:

1. Put the guacamole into a plate.

2. Place the burrata on top of the guacamole.

3. On top of the burrata put the tabbouleh, and serve with lime wedge on the side.

4. Place the chips in a bowl, and serve with the guacamole.

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