Name: Summer veg tostadas
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 4 mini tortillas -; 4 tsp vegetable oil -; 1 courgette, halved lengthways, quartered then cut into 3cm chunks -; 198g can sweetcorn, drained -; ½ tsp smoked paprika -; 80g cherry tomatoes, halved -; 2 spring onions, trimmed and finely sliced -; 250g frozen peas, defrosted -; 1 garlic clove, peeled -; 2 mint sprigs, leaves picked and roughly chopped, plus extra to serve -; small handful of coriander, roughly chopped -; 2 limes, 1 juiced, 1 cut into wedges to serve -; 80g natural yogurt -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Summer veg tostadas

1. 4 mini tortillas -

2. 4 tsp vegetable oil -

3. 1 courgette, halved lengthways, quartered then cut into 3cm chunks -

4. 198g can sweetcorn, drained -

5. ½ tsp smoked paprika -

6. 80g cherry tomatoes, halved -

7. 2 spring onions, trimmed and finely sliced -

8. 250g frozen peas, defrosted -

9. 1 garlic clove, peeled -

10. 2 mint sprigs, leaves picked and roughly chopped, plus extra to serve -

11. small handful of coriander, roughly chopped -

12. 2 limes, 1 juiced, 1 cut into wedges to serve -

13. 80g natural yogurt -

How to cook deliciously - Summer veg tostadas

1. Stage

Heat the oven to 200C/180C fan/ gas 6. Brush the tortillas with 2 tsp of the oil and arrange on two baking trays. Lightly season. Bake for 5 mins, then turn over, rotate the trays and cook for a further 3 mins until crisp and golden. Remove from the oven and set aside to cool.

2. Stage

Meanwhile, heat 1 tsp of the oil in a large frying pan over a medium- high heat. Add the courgette and sweetcorn and cook, stirring a couple of times until they start to colour at the edges, about 6-8 mins. Add the smoked paprika and cook for a further minute. Set aside to cool slightly before tossing in the tomatoes and spring onions, then some seasoning to taste.

3. Stage

Put the peas, garlic, mint, most of the coriander, the lime juice and remaining oil in a mini food processor with some seasoning and pulse until you have a guacamole-like consistency. Add a splash of water if it’s too thick.

4. Stage

To serve, spread each tortilla with the pea dip and top with the veg. Garnish with the remaining coriander and a dollop of yogurt. Serve with lime wedges on the side for squeezing over.