- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 jalapeno chillies, finely sliced
- 2 courgettes, finely chopped
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 1 tsp sweet smoked paprika
- 2 small Little Gem lettuces, chopped
- 1 small pack coriander, chopped
- 150ml double cream
- 200g feta, chopped
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- 1 bag plain tortilla chips
- 50g pumpkin seeds
Heat oven to 200C/180C fan/gas 6. Fry the onion in the oil until softening, then add the chillies and courgettes and fry until starting to soften. Add the paprika, season well, and fry for a min more, then stir in the lettuce and cook until wilted. Stir in half the coriander.
Melt the cream and feta in a small pan, whisking out any lumps. Put the pumpkin seeds in a small ovenproof dish and roast for 5-8 mins or until toasted. Tip the tortilla chips onto a baking tray and warm in the oven for 5 mins.
Arrange the tortilla chips on a large platter and spoon over the courgette and jalapeno mixture, followed by the feta cream. Scatter over the remaining coriander and pumpkin seeds.