Chicory salad au gratin with tortilla chips

Cut chicory heads into narrow strips. Cut carrot and leek into 3 cm strips. Drain maize kernels. Cut cumin cheese into slivers. Preheat oven grill. Mix chicory, carrot, leek and maize with taco sauce. Spoon mixture into a casserole, stick tortilla chips into the salad (or scatter over). Distribute grated cheese evenly over top. Melt cheese under grill. Serve immediately.

2 heads chicory
1 carrot
1 leek
1 small tin maize kernels
100g cumin cheese
4 tbsp seasoned tomato sauce
1 small bag tortilla chips
1 small bag grated cheese