Serves 4-6
Ingredients:
375g nachos
200g cheddar
1 onion, finely chopped
2 cloves garlic, crushed
5ml ginger, grated
1-2 red chillies, halved lengthway
45ml tomato paste
200g cherry tomatoes, halve
1 tin tomato puree
Lemon juice
5ml sugar
Salt and pepper
1 tin kidney beans
250g creamed cottage cheese
Guacamole:
½ pineapple, cubed
10 ml coriander, chopped
15ml parsley, chopped
A red chili, finely chopped
Zest and juice of 1 lime
2 avocado, mashed
5ml fresh ginger, grated
Salt and pepper
Salsa:
250g rosa tomatoes, quartered
¼ cucumber, diced
15g coriander, finely chopped
2 baby spring onions
¼ red onion, finely chopped
1 red chilli, deseeded and finely
chopped
10ml olive oil
15ml lemon juice
Salt and pepper
Method:
Method:
Heat a little olive oil in a large pan and sauté the onions until
transluscent, the add the garlic, chilli and ginger.
Add the tomto paste and cook for 1 minute before adding the rosa
tomatoes, and tomato puree. Add a little water, and simmer with the lid on for
30-45 minutes, stirring occasionally. Then add the kidney beans and mash then
slightly.
Once cooked, season with salt, pepper and sugar, and add a little
lemon juice to taste.
Guacamole:
Mix the Pineapple, chilli, red onion, ginger, lime juice and zest,
avocado and the coriander and parsley together.
Season to taste with salt and pepper, and add extra lime juice to
taste.
Salsa:
Mix the Rosa tomatoes, cucumber, coriander,
spring onion, red onion, chilli, olive oil and lemon juice together. Season well
with salt and pepper.
To Serve:
Preheat
the oven grill.
Place
nachos in a shallow oven proof dish, and top with the tomato and bean mixture.
Top with grated cheddar and place under the grill until golden and crispy.
Once grilled
top with guacamole, salsa and cottage cheese and ENJOY THE FOOD ORGASIM!
