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 -

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.