Crunchy nachos with avocado dip
Preparation time: 15 minutes
Cooking time: 15 minutes
Nutrition: Per serving
382 Kcal Fat
Tastes as colourful as it looks! The perfect summer appetiser. Contains 2 of your 5 a day.
For the avocado dip
2 ripe avocados
A handful of coriander, leaves only roughly chopped
1 lime, half the zest and half to all the juice
200g Alpro Greek Style Plain alternative to yogurt
¼ tsp cumin
Tiny pinch of salt
¼ tsp black pepper
2 fresh red chillies
For the nachos
4 wholewheat wraps
10 cherry tomatoes, halved
2 spring onions, chopped
2 sweet peppers, sliced
Preheat the oven to 200°C/180°C Fan/Gas mark 6.
For the dip: Peel the avocado, remove the stone and place the flesh into a bowl. Add the chopped coriander leaves, the zest and juice from one half of the lime and mash it all up using a potato masher or a fork. Add the Alpro Greek Style Plain, cumin, tiny pinch of salt and the black pepper and mix well until it’s smooth. Finely chop the chillies, remove the seeds if you don’t want it too spicy, and add these to the mix and stir well. Taste and add more lime juice if needed.
For the nachos: Cut each wrap into 8 triangular slices, spread them out on a baking tray. Bake in the preheated oven for 15 minutes, turning them over after 8 minutes until they’re crispy and golden.
Serve the dip with the warm nachos, tomato halves, spring onions and pepper slices.