Ingredients
450 
g
Birds Eye Peas
1
tablespoon
olive oil
1
medium red onion (finely chopped)
1
clove
garlic (crushed)
6
mint leaves
50
ml
thick natural Greek yoghurt
2
small red chillies (halved, deseeded and finely chopped)
1
tablespoon
ground cumin
Few
drops of tabasco sauce
salt
freshly ground black pepper
1
family pack of nachos
75–100
g
Monterey Jack or mature Cheddar cheese (grated)
Preparation
- Blanch the peas in boiling water for 1–2 minutes
- 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.
- Blitz the onion, garlic, peas and mint in a food processor until coarsely blended or the desired consistency is achieved
- Stir in the yoghurt, chillies, cumin and Tabasco and season to taste
- 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.
Serving tip
Try with taco chips, as a filling in pitta bread with iceberg lettuce or stuffed in a baked potato.
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Info per serving
KCal
Fat
Sat.fat
Sugar
Salt
Nutritional Information
90
4,5 g
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.