A favourite salad for hot summer days from ” New Kitchen Basics” by Claire Thomson. Serve on its own or alongside grilled meats or fish.
Ingredients
- 4 courgettes diced
- vegetable or olive oil
- 1-2 tsps hot smoked paprika or chipotle chilli flakes
- 1 tsp ground cumin
- 3 plump garlic cloves peeled and finely sliced
- 80-100 g tortilla chips roughly broken up
- 2 avocadoes flesh cut into bite sized pieces
- 100 g feta cheese crumbled
- a small bunch coriander roughly chopped
- 1-2 green chillies ( optional) finely sliced (and deseeded if wished)
- 1 lime cut in wedges to serve
- sea salt and black pepper
Servings:
Instructions
- Preheat the oven to 220 C, Fan 200, Gas 7. Line two baking sheets with baking paper.
- Put the courgette into a bowl with a good measure of oil, half the paprika or chipotle and half the cumin. Season with salt and pepper and mix until well coated.
- Spread out evenly in a single layer on one of the prepared baking sheets and roast for about 10 minutes. Sprinkle over the garlic and cook for a further 5 minutes until the courgettes are golden in places and tender throughout.
- Mix a good measure of oil in a small bowl with the remaining spices. Spread the broken tortillas on the second baking sheet then pour over the spiced oil and turn through to coat evenly.
- Bake in the oven for 5-8 minutes until toasted, then remove from the oven.
- Scatter half the toasted tortillas over a large serving dish. Top with the cooked courgettes and the avocado.
- Distribute the feta, coriander, remaining tortillas and the sliced chilli ( if using) on top. Serve with wedges of lime to squeeze at the table.
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