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


  • 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


  1. Preheat the oven to 225°C / 425°F / Gas mark 7.
  2. Line two trays with baking paper.
  3. 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.
  4. Roast for 15 minutes. Add the garlic slices after 10 minutes and disperse among the courgettes.
  5. 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.
  6. Scatter half the toasted tortillas over a large serving dish.
  7. Top with the spiced roasted courgettes, avocado, goat’s cheese, coriander, remaining tortillas and sliced chilli.
Garnish with wedges of lime to squeeze at the table.