Zucchini & Tomato Salsa with Tortilla Chips

Zucchini & Tomato Salsa

• 1 red onion
• 2 cloves garlic
• 4 large zucchini, roughly chopped
• 8 large tomatoes, roughly chopped
• 2 tbs smokey paprika
• ½ tsp chilli flakes
• 1 tsp cumin
• 1 bunch coriander (including stalks)
• Olive oil
• Sea salt

Guacamole

• 4 large avocados
• Juice of 1 lime
• 1 tbs olive oil
• ½ red onion, very finely chopped
• ½ bunch coriander, finely chopped
• Sea salt
• Freshly cracked pepper

Other

• Corn chips (preferably organic to ensure non-GMO)
• Natural greek yoghurt
• Extra coriander leaves for sprinkling

1. In a large fry pan, saute the red onion and zucchini in a glug of olive oil for a couple of minutes until soft and lightly browned.
2. Next add the garlic, smokey paprika, chilli flakes, cumin, and finely chopped coriander stalks and saute for a further few minutes.
3. Now add the roughly chopped tomatoes, coriander, a sprinkling of sea salt, and a glug of olive oil and remove the pan from the heat and set aside.
4. Scoop the flesh of the avocados into a medium mixing bowl and add the lime juice, olive oil, red onion, coriander, sea salt and freshly cracked black pepper and mix with a fork to combine.
5. Spread the tortilla chips into a serving bowl and scoop over the zucchini salsa, then the guacamole, and a generous dollop of natural yoghurt.
6. Finally sprinkle with coriander leaves, sea salt, freshly cracked pepper and a drizzle of olive oil.
7. Easy! Hola! ☺