1 minute read
Cookery
A delicious recipe for Succot from Denise Phillips
For more recipes and inspiration visit my website: www.jewishcookery.com
Crispy Tortilla, Courgette & Avocado Salad
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
Ingredients 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
Method 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.
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