5 Days 5 Dinners

Weeknights are sorted with these fresh, flavoursome mains, packed with veg!

SUMMER VEGETABLE TOSTADAS

PREP 15 MINS COOK 15 MINS SERVES 2 (AS A MAIN)

• 4 mini tortillas or gluten-free tortillas
• 4 tsp olive oil
• Freshly ground black pepper
• 1 zucchini, quartered lengthways, then cut into 3cm chunks
• ½ x 420g can no-added-salt canned corn, drained and rinsed
• ½ tsp smoked paprika
• 80g cherry tomatoes, halved
• 2 green shallots, trimmed and finely sliced
• 250g frozen peas, defrosted
• 1 clove garlic, peeled
• 2 sprigs mint, leaves picked and roughly chopped, plus extra to serve
• Small handful of coriander, roughly chopped
• 2 limes, 1 juiced, 1 cut into wedges, to serve
• 70g (1/3 cup) high-protein natural yoghurt

1 Preheat oven to 180°C (fan-forced). Brush the tortillas with 2 tsp of the oil and arrange on two baking trays. Season with pepper. Bake for 5 minutes. Turn over the tortillas and bake for a further 3 minutes or until crisp and golden. Remove from the oven and set aside to cool.

2 Meanwhile, heat 1 tsp of the remaining oil in a large non-stick frying pan over mediumhigh heat. Add the zucchini and corn. Cook, stirring occasionally, for 6-8 minutes or until they start to colour at the edges. Add the smoked paprika and cook, stirring, for 1 minute. Set aside to cool slightly before tossing in the tomatoes and green shallots. Season with pepper.

3 Put the peas, garlic, mint, most of the coriander, the lime juice and remaining oil in a small food processor. Season with pepper. Pulse until you have a guacamolelike consistency. Add a splash of water if it's too thick.

4 To serve, spread each tortilla with the pea dip. Top with the vegetables, the remaining coriander and a dollop of yoghurt. Serve the lime wedges on the side, for squeezing over.

NUTRITIONAL INFO