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

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.

Source: Good Food

Kindly check the ingredients before you start the recipe.