Summer Vegetable Tostadas
Total Time
15 minutes
Prep Time
0 seconds
Cook Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 4 small tortillas
- ½ teaspoon olive oil
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 200°C fan / 425°F. Lightly brush both sides of the tortillas with olive oil. Line a large flat baking tray with baking parchment and lay the tortillas on top, spread evenly apart. Top with another sheet of parchment, followed by another baking tray to flatten the tortillas while they cook. Cook for 8–10 minutes, until crisp and golden.
Step 2
Meanwhile, make the summer vegetables. Pour a tablespoon or so of olive oil into a frying pan over medium heat. Add the shallots and fry for 2 minutes, until softened. Add the spring greens and fry for a further 2 minutes, until wilted; then add the garlic, lemon zest and lemon juice and fry until fragrant.
Step 3
Blanch the edamame in boiling water to defrost and then mix into the greens.
Step 4
Place the pesto and yoghurt in a bowl and mix to combine. To serve, spoon the pesto yoghurt on the crisp tortillas, then load with the vegetables, top with some lemon zest and serve with lemon wedges on the side.
Step 5
Save recipe for the next time?
