Ingredients
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Nachos
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175 g low-salt Tortilla Chips
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30 g Cheddar Cheese
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1 fresh Red Chillies
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1 fresh Green Chilli
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Salad
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1 × 400 g tin of Kidney Beans
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1 × 400 g tin of mixed Beans
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Olive Oil
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1 pinch of ground Cumin
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2 ripe Avocados
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1 good pinch of ground Coriander
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200 g mixed Salad Leaves
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Dressing
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2 spring Onion
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1 bunch of fresh Coriander
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1 tbsp jarred sliced Jalapeno Pepper
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Extra virgin Olive Oil
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2 tbsp fat-free natural Yoghurt
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2 Lime
Directions
Steps
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1
Done
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Spread the tortilla chips out in a roasting tray and grate over the Cheddar. Finely slice the chillies, sprinkle all over and pop under the grill on the middle shelf, removing when golden. Drain all the beans and tip into the frying pan with 1 tablespoon of olive oil and the cumin, tossing regularly until bursting open and crispy. |
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2
Done
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Quarter, destone and peel the avocados, toss with 1 teaspoon of olive oil, salt, pepper and the ground coriander. Place them on the hot griddle until nicely charred all over, then remove. Trim and halve the spring onions, then blitz in the liquidizer with half the coriander, the jalapeños and a good splash of their vinegar, 1 tablespoon of extra virgin olive oil, the yoghurt and the juice of 1 lime, then pour into a bowl. |
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3
Done
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Put the salad leaves into a nice serving bowl with the top leafy half of the remaining coriander, then arrange the charred avocado in and around the salad and scatter the popcorn beans over the top. Drizzle with 1 teaspoon of extra virgin olive oil, and serve with the cheesy chilli tortillas, lime wedges, and the dressing for dunking and drizzling. |
