|1 tin||Rhodes Quality Indian-style Tomatoes|
|1 tin||Rhodes Quality Butter Beans in Brine — drained|
|1/2||red onion — thinly sliced|
|cheddar cheese — grated|
|1 handful||fresh coriander|
|zest and juice of 1||lime|
|salt — to taste|
|fresh coriander — to garnish|
|1/4 cup||ghee — or melted butter|
|1 tbsp||cumin seeds|
|1 pinch||cayenne pepper|
|1/2 cup||Greek yoghurt|
|1 tsp||cumin seeds — roasted and lightly crushed|
Prepare the Poppadom’s according to package specifications and then roughly break each of them up. Scattered on a baking sheet.
Blitz the Rhodes Indian spiced sauce until smooth, set aside.
Lightly drizzled with the prepared tomato sauce, and then top with black beans, red onion slices and cheddar cheese.
Grill until the cheese is melted.
To make the coriander chutney: blitz all the ingredients together.
To make the cumin-chilli oil: melt the ghee and then toast the cumin seeds, remove the pan from the heat and stir through the cayenne pepper. Set aside to cool slightly.
To make the cumin-raita: mix the ingredients together and set aside.
Top nachos with fresh-style coriander chutney, cumin-chilli oil. Garnish with fresh coriander and serve with cumin raita.
Best served immediately or if you are not planning to serve immediately you can make DIY chips by cutting leftover naan bread into triangles, drizzling with ghee and baking until golden.