Squash & ricotta wraps with coriander salsa

• ½ squash

  peeled and cut into thin slices

• cumin↗1 tsp
• vegetable oil↗3 tbsp
• green chilli↗1

  deseeded, finely chopped

• handful coriander

  leaves, chopped

• zest and juice 1 lime
• soft wheat tortillas↗4
• ricotta↗100g g

Step-by-step instructions

1. 1

   Toss together the squash, cumin and 2 tbsp oil in a bowl and season well. Cook on a hot griddle for 3-5 mins on each side until lightly charred and soft.

2. 2

   Mix together the chilli, coriander, lime zest and a squeeze of juice with the remaining tbsp oil to make a salsa. Toast the tortillas on the griddle for 30 secs on each side. Fold them in half, then halve again to make a pocket. Place some squash slices inside and dollop over some ricotta. Drizzle with the salsa and serve straight away.