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entertaining
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Make our easy, healthy sharing bites to serve with drinks this New Year’s Eve
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recipes ESTHER CLARK photographs FAITH MASON
Smoky veggie nachos SERVES 6 PREP 25 mins plus cooling COOK 15 mins EASY V
7 soft corn tortillas 1 tbsp rapeseed oil 1 tsp sweet smoked paprika, plus extra to serve 2 red peppers, halved and deseeded 400g can black beans, drained and rinsed ½ bunch of parsley, very finely chopped
50g fat-free yogurt 1 jalapeño, finely sliced For the salsa 4 spring onions, finely sliced 4 medium tomatoes, deseeded and finely chopped 1 small avocado, peeled, stoned and chopped ½ small bunch of coriander, finely chopped 1 small garlic clove, finely grated 1 lime, zested and juiced 1 tbsp rapeseed oil
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. 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. 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.
Shoot director XXXXXXXXXX | Food stylist XXXXXXXXXX | Stylist XXXXXXXXXX
GOOD TO KNOW healthy • folate • fibre • vit c • 2 of 5-a-day PER SERVING 292 kcals • fat 11g • saturates 2g • carbs 37g • sugars 8g • fibre 7g • protein 9g • salt 0.7g
90 BBC Good Food Middle EastDECEMBER December 2020 90 bbcgoodfood.com 2019