Summer veg tostadas

• mini tortillas↗4
• vegetable oil↗4 tsp tsp
• courgette↗1

  halved lengthways, quartered then cut into 3cm chunks

• can sweetcorn↗198g g

  drained

• smoked paprika↗½ tsp tsp
• cherry tomatoes↗80g g

  halved

• spring onions↗2

  trimmed and finely sliced

• frozen peas↗250g g

  defrosted

• garlic clove↗1

  peeled

• mint sprigs↗2

  leaves picked and roughly chopped, plus extra to serve

• small handful of coriander

  roughly chopped

• limes↗2

  1 juiced, 1 cut into wedges to serve

• natural yogurt↗80g g

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 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.