How to make Claire Thomson’s spiced roasted courgette with lime, avocado and broken tortilla
By Ella Walker. Published 2020-05-10
BOLD-FoodTomorrow is the start of the UKs National Vegetarian Week. Here we get it started with a salad, but not as you know it.
“Perhaps my favourite of the salads and vegetables in New Kitchen Basics, this recipe ramps up flavour and texture in robust combination,” says food writer Claire Thomson. “Courgettes served like so are more va-va-voom than you might ever have cooked or eaten them before.“Serve this on its own as a light lunch, or in tandem with an assortment of barbecue dishes. I would be very happy eating this with a very cold glass of beer, maybe sand between my toes… mariachi band optional.”
Ingredients:
(Serves 4) - 4 courgettes, diced - Vegetable or olive oil - 1–2tsp hot smoked paprika or chipotle chilli flakes - 1tsp ground cumin - 3 cloves of garlic, peeled and finely sliced - 80–100g tortilla chips, broken up - 2 avocados, flesh cut into bite-size pieces - 100g feta cheese, crumbled - Small bunch of coriander, roughly chopped - 1–2 green chillies, finely sliced (optional; remove the seeds to reduce heat, if you like) - 1 lime, cut into wedges, to serve - Salt and freshly ground black pepper