Courgette, jalapeño & feta nachos

2 of 5-a-day calcium courgette fibre folate gluten free nachos spring vegetarian

N/A

Source

Ingredients

1 onion , finely chopped

2 tbsp olive oil

2 jalapeno chillies , finely sliced

2 courgettes , finely chopped

1 tsp sweet smoked paprika

2 small Little Gem lettuces , chopped

1 small pack coriander , chopped

150ml double cream

200g feta , chopped

1bag plain tortilla chips

50g pumpkin seeds

Method

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.