Mexi tostada pizzas

1 Spray a large pan with oil and set over a medium-high heat. Add spring onions, garlic, capsicum and courgettes. Add spices. Cook, stirring, for 2-3 minutes, until vegetables are softened. Add sweetcorn and spinach or kale and stir for 1 minute. Remove vegetable mixture from pan and set aside.

2 Spray pan again, set over a medium-high heat and add chicken. Cook, stirring, for 3-4 minutes, until cooked through. Remove from heat.

3 Set a dry pan over a high heat and toast tortillas, turning, until just starting to crisp.

4 In a bowl, combine tomatoes and lemon juice to make salsa.

5 Divide tostadas among 4 plates and pile on vegetables and chicken. Top with tomato salsa, yoghurt and cheese (you can melt this under the grill for a few minutes if you like) along with garnishes of your choice.