Denise says:
- I love this combination of spiced courgettes, broken tortilla chips and avocado.
- It makes an ideal lunch, side dish or part of a buffet. Roasting the courgettes with smoked paprika, cumin and chilli flakes transforms this vegetable into something very addictive and exciting.
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Serves: 4 people
Ingredients:
- 4 courgettes – approximately 800g raw, diced
- 4 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon chilli flakes
- 2 teaspoons ground cumin
- 3 cloves garlic – finely sliced
- 100g tortilla chips – broken up
- ~
- 2 avocados – stoned and cut into cubes
- 100g Goat’s cheese – cut into rounds
- 2 tablespoons fresh coriander – roughly chopped
- 1 green chilli – deseeded and finely chopped
- 1 lime – cut into wedges
Method
- Preheat the oven to 225°C / 425°F / Gas mark 7.
- Line two trays with baking paper.
- Put the courgettes in a bowl with two tablespoons olive oil, 1 teaspoon paprika, pinch of chilli flakes and 1 teaspoon cumin. Mix and season well. Distribute over the oven tray in a single layer.
- Roast for 15 minutes. Add the garlic slices after 10 minutes and disperse among the courgettes.
- Mix the remaining spices and 2 tablespoons olive oil together in a bowl. Tip in the broken tortilla chips and mix to coat evenly, then spread onto the second baking tray and bake for 5-8 minutes or until toasted. Remove and set aside.
- Scatter half the toasted tortillas over a large serving dish.
- Top with the spiced roasted courgettes, avocado, goat’s cheese, coriander, remaining tortillas and sliced chilli.
Tagged in: avocado, Brunch, chilli, courgette, cumin, fresh coriander, Goats Cheese, Lime, Lunch, Mexican, smoked paprika, snack, Supper, Tortilla crisps, Vegan, Vegetarian