Veggie platter
Alastair Little's veggie antipasti platter makes an ideal starter course, or to serve with wine and a loaf of crusty bread
Smoky veggie nachos
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 6
Skip to ingredients
- 7 soft corn tortillas
- 1 tbsp rapeseed oil
- 1 tsp sweet smoked paprikaplus extra to serve
- 2 red peppershalved and deseeded
- 400g can black beansdrained and rinsed
- ½ bunch of parsleyvery finely chopped
- 50g fat-free yogurt
- 1 jalapeñofinely sliced
For the salsa
- 4 spring onionsfinely sliced
- 4 medium tomatoesdeseeded and finely chopped
- 1 small avocadopeeled, stoned and chopped
- ½ small bunch of corianderfinely chopped
- 1 small garlic clovefinely grated
- 1 limezested and juiced
- 1 tbsp rapeseed oil
Nutrition: Per serving
- kcal292
- fat11g
- saturates2g
- carbs37g
- sugars8g
- fibre7g
- protein9g
- salt0.7g
Method
step 1
Heat the oven to 180C/160C fan/ gas 4. Cut each of the tortillas into 8-10 triangles and spread over two large baking sheets. Drizzle with the oil and sprinkle over the paprika. Bake for 7-8 mins until crisp and leave to cool.
step 2
Heat the grill to high. Grill the peppers, skin-side up, for 7-10 mins until charred and soft. Leave to cool. Peel off and discard the skins, slice into strips and toss with the beans and parsley.
step 3
To make the salsa, combine the ingredients. Pile the nachos on a large plate, top with the bean mix, salsa, yogurt and jalapeño and sprinkle over some paprika to serve.
