- 2 tbsp of caster sugar
- 2-3 pink grapefruits
- 4 x 35ml measures of Bombay Sapphire Gin
- 3 limes, the juice of 2 and 1 sliced to garnish
- About 250ml of soda water
- 4 mint sprigs
- 1 tbsp of lime juice
- ½ tsp of maple syrup
- 3 tsp of olive oil
- 1 medium courgette, finely diced
- 4 corn and wheat tortilla wraps
- 7-8 basil leaves, shredded
- 1 salad onion, finely chopped
- 1 avocado, finely diced
- A pinch of chilli flakes
- Preheat the oven to 180˚C, gas mark 4. For the tostadas, mix the lime juice, maple syrup, 1 tsp of oil and a pinch of salt in a bowl. Toss in the courgette; set aside. Use a 7cm cookie cutter to make 16 circles from the tortillas. Put on a parchment-lined baking sheet and brush with the remaining 2 tsp of oil.
- Bake the tostadas for 5-7 minutes until just turning golden. Arrange on a serving plate. Toss the basil, salad onion and avocado through the courgette. Pile the mixture onto the tostadas and top with the chilli flakes.
- For the gin paloma cocktails, put the sugar and 2 tbsp of water in a small saucepan. Warm until the sugar has dissolved; simmer for 1 minute. Squeeze 300ml of juice from the pink grapefruits, stir into the sugar syrup, then sieve into a jug to remove any pips and flesh. Fill 4 tumblers with ice and add a measure of gin to each. Divide the grapefruit juice syrup between them; squeeze the juice of ½ a lime into each. Top up with soda water and garnish each with the sliced lime and a mint sprig. Serve immediately with the tostadas.
Cook’s Tip: Crisp up the leftover tortilla pieces in the oven with the circles. Cool to room temperature then transfer to an airtight container for up to 1 month and use to sprinkle over soups or salads.
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