Name: Indian-style nachos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 packet poppadoms; 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; 1 green chilli; zest and juice of 1 lime; 1 pinch sugar; 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

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Ingredients (16)

1 packet	poppadoms
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

Fresh coriander chutney

1 handful	fresh coriander
1	green chilli
zest and juice of 1	lime
1 pinch	sugar
	salt — to taste
	fresh coriander — to garnish

Cumin-chili oil

1/4 cup	ghee — or melted butter
1 tbsp	cumin seeds
1 pinch	cayenne pepper

Cumin raita

1/2 cup	Greek yoghurt
1 tsp	cumin seeds — roasted and lightly crushed

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Method:

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.