Frozen margarita
Cool off this summer with our super-simple frozen margarita recipe. This refreshing tequila cocktail can be made in just five minutes in a blender
Green goddess nachos
Serves 4
Easy
Prep:
Cook:
Try this summery twist on nachos with radishes, black beans, feta and mozzarella in an avocado and jalapeño 'green goddess' sauce
Skip to ingredients
- 8 radishesfinely sliced
- 1 limejuiced
- 400g can black beansdrained
- 1 tbsp chipotle paste
- 2 tsp honey
- 200g tortilla chips
- 200g fetacrumbled
- 200g grated mozzarella
For the green goddess sauce
- 150g natural Greek yogurt
- 1 ripe avocado
- 1 small garlic clove
- 2 limeszested and juiced
- 25g jalapeñosplus a splash of brine, and a few extra to serve
- small bunch of corianderplus a handful to serve
- 2 tsp sugar
Nutrition: Per serving
- kcal731
- fat45g
- saturates19g
- carbs47g
- sugars10g
- fibre10ghigh
- protein28g
- salt3.23g
Method
step 1
Blitz the sauce ingredients in a blender with a good pinch of salt until smooth, adding a splash of water to loosen to a drizzling consistency if needed. Check the seasoning and add more salt or lime if you like.
step 2
Combine the sliced radishes, lime juice and a pinch of salt in a bowl. Leave to lightly pickle while you prepare the nachos. Mix the beans, chipotle paste, honey and a pinch of salt in a bowl.
step 3
Heat the oven to 200C/180C fan/gas 6. Arrange half the tortilla chips in a large roasting tin or dish. Top with half the feta, mozzarella and the beans. Add the rest of tortilla chips, mozzarella and beans. Bake for 20 mins until the cheese has melted and turned golden.
step 4
Drizzle some of the sauce over the nachos and put the rest in a bowl to serve alongside. Scatter over the remaining feta, pickled radishes, jalapeños and lots of coriander.
