Squash & ricotta wraps with coriander salsa
- Preparation and cooking time
- Serves 2
- ½ squash , peeled and cut into thin slices
- 1 tsp cumin
- 3 tbsp vegetable oil
- 1 green chilli , deseeded, finely chopped
- handful coriander leaves, chopped
- zest and juice 1 lime
- 4 soft wheat tortillas
- 100g ricotta
- STEP 1
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.
- STEP 2
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.