Naughty Nachos

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!