- ½ squash, peeled and cut into thin slices
- 1 tsp cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 3 tbsp vegetable oil
- 1 green chilli, deseeded, finely chopped
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- handful coriander leaves, chopped
- zest and juice 1 lime
The same shape, but smaller than…
- 4 soft wheat tortilla
In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…
- 100g ricotta
Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…
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.
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.
Use up the squash: Veggie chilli
Cook 1 finely chopped onion in oil until soft. Stir in 1 tbsp tomato purée, ½ tsp ground coriander, 2 tsp cumin and ½ tsp chipotle or chilli powder. Cook for 1 min, then add 400g can tomatoes, 300ml water, ½ peeled, deseeded and chopped squash and 1 chopped red pepper. Simmer for 20 mins until soft. Stir in handful canned sweetcorn and 400g can red kidney beans, rinsed and drained. Cook for 10 mins. Serve with avocado, soured cream, lime and coriander.