Ingredients
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Soup
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1 small bunch of Green Onion
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Olive Oil
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1 bunch of fresh Coriander
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4 cloves of Garlic
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100 g Basmati Rice
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450 g jarred red Bell Peppers
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2 × 400g tins of chopped Tomatoes
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250 ml fat-free natural Yoghurt
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2 tsp pickled Jalapeno Pepper
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½ a bunch of fresh Mint
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2 Lime
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Sprinkles
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1 handful of cherry Tomatoes
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1 ripe Avocado
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30 g Feta Cheese
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Nachos
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2–3 fresh red and green Chilli
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175 g low-salt Tortilla Chips
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50 g Cheddar Cheese
Directions
Steps
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1
Done
|
Trim and finely slice the spring onions (reserving some for garnish) and put into the pan with 2 tablespoons of oil. Tear in the coriander stalks (reserving the leaves). Squash in the unpeeled garlic through a garlic crusher and add the rice, drained jarred peppers, and the tinned tomatoes. Pour in 850 ml of boiling water, add a pinch of salt and cover with the lid. |
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2
Done
|
Quarter the cherry tomatoes, halve the avocado (discarding the stone) and place on a serving board with the reserved spring onions and coriander leaves, and the feta. Finely slice the chillies and add half to the board. Empty the tortilla chips on to a baking tray, grate over the Cheddar and scatter over the remaining chillies, then pop under the grill on the top shelf until the cheese is melted, removing when golden. |
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3
Done
|
In a bowl, use the stick blender to blitz the yoghurt and jalapeño chillies with a splash of their pickling vinegar and the top leafy half of the mint until nice and smooth. Next use the stick blender to blitz the soup until smooth, add the juice of ½ a lime, season well to taste, then either enjoy it thick, or add some water to thin it down. Drizzle over the spiked yoghurt, and serve with the nachos, sprinkles and lime wedges. |
