• STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Recipe from Good Food magazine, May 2017

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