Tortilla, spiced courgette and avocado salad

Spiced courgettes and crunchy tortilla chips make a special sharing snack

  • place PRE 15 minutes
  • place COOK 30 minutes
  • place SERVES 4
  • printicon

Make this for lunch, as a side dish or part of a buffet. Roasting the courgettes with smoked paprika, cumin and chilli flakes transforms them into something special.


  • Preheat oven to 225°C and line two baking trays with baking parchment.

  • Put the courgettes in a bowl with two tablespoons olive oil, 1 teaspoon paprika, pinch of chilli flakes and 1 teaspoon cumin. Mix and season well. Distribute over the oven tray in a single layer.

  • Roast for 15 minutes. After 10 minutes, add the garlic slices — dispersing them among the courgettes.

  • Mix the remaining spices and 2 tablespoons olive oil together in a bowl. Tip in the broken tortilla chips and mix to coat evenly, then spread onto the second baking tray and bake for 5 - 8 minutes or until toasted. Remove and set aside.

  • Scatter half the toasted tortillas over a large serving dish.

  • Top with the spiced roasted courgettes, avocado, goat’s cheese, coriander, remaining tortillas and sliced chilli.

  • Garnish with wedges of lime to squeeze at the table.

    Instagram: denises_kitchen

First published in the JC August 5 2022


4 courgettes, approximately 800g raw, diced
4 tbsp olive oil
2 tsp smoked paprika
1 tsp chilli flakes
2 tsp ground cumin
3 cloves garlic, finely sliced
100g tortilla chips, broken up
2 avocados, stoned and cut into cubes
100g goat’s cheese log, cut into rounds
2 tbsp fresh coriander, roughly chopped
1 green chilli, deseeded and finely chopped
1 lime, cut into wedges

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