Tuesday 27 October 2015

Fresh & Zingy Nachos

These nachos are a healthier version with bright, vibrant flavours..

They are made with a red cabbage slaw and lots of lime juice to give it plenty of zing.

(Serves 2)

2 large handfuls tortilla chips (lightly salted)
10 cherry tomatoes, halved
150g red cabbage, chopped 
1/2 bunch fresh parsley, finely chopped
3 limes
2 tbsp natural yoghurt 
1 avocado, peeled and de-seeded
2 big pinches cress
40g feta
Splash of lemon juice
Pinch of chilli flakes
Freshly ground black pepper
A tiny pinch of salt 
Chilli sauce, to serve (optional)

Place the cabbage, most of the parsley (set aside a pinch for the garnish), juice of 2 limes, salt, pepper, chilli flakes and yoghurt in a bowl and mix to combine. 

Divide the tortilla chips between two bowls and scatter over the tomato halves. Top with half the cabbage slaw each.

Place the avocado in a food processor with the lemon juice and pulse. You want it mashed up but still leave it so it still has some lumpy bits, for texture.

Divide the avocado between the two bowls, placing on top of the cabbage. Crumble over the feta, add the cress and serve with the parsley, the remaining lime (halved or cut into wedges) and the chilli sauce (if using).

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