Summer Veg Tostadas

Whip up these colourful veggie tostadas in just 30 minutes. Packed with summer veg, they make a great healthy midweek meal full of flavour.

Serves 2-4

Prep Time 15 mins

Cook Time 15 mins

Ingredients

• 4 mini tortillas

• 4 tsp olive oil

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

• 198g can of 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 yoghurt
  

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Recipe from Nadine Brown