Light yet satisfying, this is a summer take on one of our favourite winter dishes – New York Truck Tortillas. It works well as a packed lunch, so we usually make double the amount. The feta is great, but this is a fantastic and nutritious meal without it.

2 wholemeal tortillas

4 spring onions, whites parts only, finely chopped

2 avocados, peeled and cut into chunks

1 small courgette, thinly sliced

a light oil for frying

400g can black (turtle) beans, drained and rinsed

100g feta cheese, crumbled (optional)

8 mint leaves, torn

Dressing:- 

4 tablespoon olive oil (or avocado oil)

Juice of 1 lime 

a dot of agave syrup or pinch of sugar

1 tbsp chopped dill

1 tbsp chopped mint

1 teasp finely chopped coriander stalks

1 red chilli, deseeded and finely chopped

1 teaspoon chipotle sauce (or smoked paprika)

salt and pepper

• First of all, blitz together the dressing ingredients together, and adjust the chipotle and sweet/sour balance to taste 

• Pan fry the courgettes in a small amount of oil until coloured on both sides. Keep the pan for later.

• Mix the spring onions, avocado, black beans and courgette with the dressing in a large bowl. 

• Cut the tortillas into 1cm strips. In the frying pan used earlier,  fry in a pan until browned on all sides. 

• Divide the salad mixture between 4 plates, and top with the feta (if using) and tortillas