Make this for lunch, as a side dish or part of a buffet. Roasting the courgettes with smoked paprika, cumin and chilli flakes transforms them into something special.


Method

• Preheat oven to 225°C and line two baking trays with baking parchment.

• 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. After 10 minutes, add the garlic slices — dispersing them 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.

• Garnish with wedges of lime to squeeze at the table.
  
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First published in the JC August 5 2022