Oxfordshire Limited Edition – July 2019

170 |OxfordshireLimitedEdition|June 2019

RECIPE

“Perhapsmyfavouriteofthesaladsand

vegetablesinNewKitchenBasics,this

reciperampsupflavourandtexturein

robustcombination,”saysfoodwriter

ClaireThomson.“Courgettesservedlike

soaremoreva-va-voomthanyoumight

everhavecookedoreatenthembefore.

“Servethisonitsownasalightlunch,or

intandemwithbarbecuedishes.Iwould

beveryhappyeatingthiswithaverycold

glassofbeer,maybesandbetweenmy

toes...mariachibandoptional.”

Salad, but

not asyou

know it

INGREDIENTS:

(Serves 4 )

4 courgettes,diced

Vegetableoroliveoil

1 - 2 tsphotsmokedpaprikaorchipotlechilli

flakes

1 tspgroundcumin

3 clovesofgarlic,peeledandfinelysliced

80 - 100 gtortillachips,brokenup

2 avocados,fleshcutintobite-sizepieces

100 gfetacheese,crumbled

Smallbunchofcoriander,roughlychopped

1 - 2 greenchillies,finelysliced(optional;

removetheseedstoreduceheat,ifyoulike)

1 lime,cutintowedges,toserve

Saltandfreshlygroundblackpepper

METHOD:

• Preheattheovento 220 °C/fan
  200 °C/ 425 °F/Gas 7 andlinetwobaking
  sheetswithbakingpaper.


• Putthecourgetteinabowlwitha
  goodmeasureofoil,halfthepaprikaor

TR

Y

TH

IS

chipotleandhalfthecumin.Seasonwith

saltandpepper,andmixuntilwellcoated.

Spreadevenlyinasinglelayerononeof

thepreparedbakingsheetsandroastfor

about 10 minutes.Distributethegarlic

inamongthecourgetteandcontinue

cookingforafurtherfiveminutes,until

thecourgettesaregoldeninplacesand

tenderthroughout.

• Mixagoodmeasureofoilinasmall
  bowlwiththeremainingspices.Spread
  thebrokentortillasonthesecondbaking
  sheet,pouroverthespicedoilandturn
  throughtocoatevenly.Bakeintheoven
  foraboutfivetoeightminutes,until
  toasted.Removefromtheoven.


• Scatterhalfthetoastedtortillas
  overalargeservingdish.Topwiththe
  cookedcourgetteandtheavocado,then
  distributethefeta,coriander,remaining
  tortillas,andtheslicedchilli(ifusing).
  Servewiththewedgesoflimetosqueeze
  atthetable.

FOOD DRINK