Pea Guacamole With Mexican Nachos

Serves: 10
Preparation time approx. 15 minutes
1-2 hours to chill

Ingredients:

• 900g Birds Eye Foodservice Peas
• 2 tablespoons olive oil
• 2 medium red onions, finely chopped
• 2 cloves garlic, crushed
• 10 mint leaves
• 100ml thick natural Greek yoghurt
• 4 small red chillies, halved, deseeded and finely chopped
• 2 teaspoons ground cumin
• A few drops Tabasco sauce
• Freshly ground black pepper
• 2 large packs of nachos
• 170g Monterey Jack or mature Cheddar cheese, grated

To prepare:

1. Blanch the peas in boiling water for 1–2 minutes.
2. Heat the oil in a pan and sauté the onion and garlic for 2–3 minutes over a gentle heat or until just softened and crisp in texture.
3. Blitz the onion, garlic, peas and mint in a food processor until coarsely blended or the desired consistency is achieved.
4. Stir in the yoghurt, chillies, cumin and Tabasco and season to taste.
5. Chill well. Meanwhile, put the nachos onto a baking tray and sprinkle over the cheese. Pop under a preheated grill for 2–3 minutes or until the cheese has melted and the nachos are warm.

*Guideline Daily amounts are guidelines only for adults. Individual requirements will vary depending on age, gender, weight and physical activity.

Serving suggestion: Try with taco chips, as a filling in pitta bread with iceberg lettuce, or stuffed in a baked potato.

Tip: Instead of cooking the onion and garlic, stir them raw into the guacamole to give it that extra crunch.

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