Nachos with Fresh Salsa

[Guest guest]

Nachos with Fresh Salsa

 

 

2 spring onions, finely sliced

4 tomatoes (about 650 g/23 oz), seeds removed, finely diced

1 each of red, yellow and green capsicum (bell peppers), seeds

removed, finely diced

1/3 cup roughly chopped flat-leaf parsley, plus extra to sprinkle

1/4 cup olive oil

juice of 1 lime

230 g (8 oz) packet corn chips

1 cup grated vegan mozzarella (I use " Melty Cheese " for nachos)

 

 

1. To make the fresh salsa, combine the spring onion, tomato, capsicum

(bell pepper), parsley, olive oil and lime juice. Season with salt and

pepper.

 

2. Preheat a grill (broiler) to medium.

 

3. Spread the corn chips over a large oven-proof plate. Spoon over the

fresh salsa and sprinkle with the grated mozzarella.

 

4. Grill (broil) the nachos for 1 to 2 minutes until the mozzarella is

golden.

 

5. Sprinkle with the extra chopped parsley and serve.

 

 

Serves 8.