Get your veggie-fill with these rainbow squash tortillas! They’re quick to assemble, and the pineapple salsa and yoghurt sauce make for an extra flavoursome treat.

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
For the sauce
¼ cup full-cream yoghurt
3 tbsp sriracha
For the salsa
½ pineapple, chopped
3 tbsp chopped coriander
2 shallots, finely chopped
1 lime, zested and juiced
For the tortillas
12 mini tortillas, toasted
½ cabbage, shredded
½ cup (±¼) butternut, chopped and roasted
3 baby gem squash, chopped and roasted
3 green pattypans, halved and roasted
3 yellow pattypans, halved and roasted
1 tbsp smoked chilli flakes

METHOD
1. For the sauce, combine the yoghurt and sriracha.
2. For the salsa, mix all the ingredients. Leave to stand for 5 minutes.
3. Assemble the tortillas as follows: A layer of cabbage; roast butternut, gem squash and pattypans; salsa; and a dollop of sauce and a sprinkle of chilli on top.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

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