VEG NACHOS RECIPE RECIPES

Steps:

• 1. Place the oven on to 180ºC/350ºF/gas 4.
  2. Place a griddle pan over a high heat and cook the whole peppers, chilli, tomatoes and trimmed spring onions until soft and charred.
  3. Put the peppers and chilli in a bowl, cover with clingfilm and set aside for 5 minutes.
  4. Dice the tomatoes and spring onions, then add to another bowl. Peel, deseed and dice the peppers and chillies, then add to the tomatoes and spring onions.
  5. Pick in a few coriander leaves, season, then mix in a good squeeze of lime juice and a drizzle of oil. Wipe the griddle pan and return to the heat.
  6. Cut the tortillas into wedges and arrange over two baking sheets. Bake in the oven for 5 minutes, or until golden.
  7. Place a large frying pan over a high heat and toast the cumin seeds for a few seconds. Add the Tabasco sauce and beans and cook for a few minutes, or until thick, stirring occasionally.
  8. Peel, destone and slice the avocado into wedges, then drizzle with the remaining lime juice.
  9. Arrange the tortillas in a bowl. Top with the beans, salsa, dressed avocado, feta and pick over the remaining coriander, then serve.

Steps:

• 1. Peel the onion and deseed 1 chilli, then roughly chop it all on a large board.
  2. Destone the avocados and scoop the flesh onto the board.
  3. Start chopping it all together until fine and well combined.
  4. Pick over most of the coriander leaves, roughly chop and add the tomatoes, then continue chopping it all together.
  5. Add the juice from 1 lime and 1 tablespoon of oil, then season to taste with sea salt, black pepper and more lime juice, if needed.
  6. Deseed, finely chop and scatter over the remaining chilli if you like more of a kick. Pick over the reserved coriander leaves, then serve.