Preheat your oven to 180°C/Fan 160°C/Gas 4. Cut the tortillas into around 8 triangles each. Lay them in a single layer on 1 or 2 baking trays. Slide into the oven and cook for 5-8 minutes till crisp and golden. When they’re ready, set aside to cool a little.

Meanwhile, trim the ends from the courgettes then cut them into 2 cm cubes. Place a large frying pan or wok on a medium high heat for a min or two. When hot, pour in 2 tbsp olive oil. Add the courgettes to the pan with a good pinch of salt. Fry for 10 mins, stirring the courgettes regularly. After this time the courgettes should be soft and lightly golden.

While the courgettes are cooking, halve the avocado and scoop out the flesh, discarding the skin and stone. Chop the avocado into large chunks and place in a bowl. Finely grate in the zest from the lime and squeeze in the juice. Finely chop the dill stalks and leaves and add those with a good pinch of salt. Stir together.

When the courgettes have cooked for 10 mins, measure out 1 tsp baharat spice mix and add to the courgettes. Stir together for 1 min. Turn the heat off.

Cut the sheeps cheese in half so that you end up with two flat circles. Spoon the hot courgettes into a couple of shallow bowls. Top with the avocado, a wheel of sheeps cheese each and serve with the tortilla chips to dip and dunk.