Fried tortillas with broad beans, feta and lime

1.Heat 2cm vegetable oil in a deep frying pan over medium-high heat. Fry tortillas in batches, turning occasionally, until golden (2-3 minutes; be careful, hot oil will spit), then drain on paper towels.

2.Blanch broad beans in a large saucepan of boiling salted water (3-4 minutes). Drain, refresh in iced water, then drain again. Double-pod larger beans, leaving smaller beans in skins.

3.For shallot dressing, dry-roast coriander seeds in a small frying pan until fragrant (20-30 seconds). Combine with remaining ingredients in a bowl and season to taste.

4.Break tortillas onto plates, top with broad beans, feta, avocado, coriander, salad leaves and flowers and drizzle with dressing to serve.