Green goddess nachos

• radishes↗8

  finely sliced

• lime↗1

  juiced

• black beans↗400g can g

  drained

• chipotle paste↗1 tbsp tbsp
• honey↗2 tsp tsp
• tortilla chips200g g
• feta↗200g g

  crumbled

• grated mozzarella200g g
• natural Greek yogurt↗150g g
• ripe avocado↗1
• garlic clove↗1 small

  small

• limes↗2

  zested and juiced

• jalapeños↗25g g

  plus a splash of brine, and a few extra to serve

• coriandersmall bunch of

  plus a handful to serve

• sugar↗2 tsp tsp

Step-by-step instructions

1. 1

   Blitz the sauce ingredients in a blender with a good pinch of salt until smooth, adding a splash of water to loosen to a drizzling consistency if needed. Check the seasoning and add more salt or lime if you like.

2. 2

   Combine the sliced radishes, lime juice and a pinch of salt in a bowl. Leave to lightly pickle while you prepare the nachos. Mix the beans, chipotle paste, honey and a pinch of salt in a bowl.

3. 3

   Heat the oven to 200C/180C fan/gas 6. Arrange half the tortilla chips in a large roasting tin or dish. Top with half the feta, mozzarella and the beans. Add the rest of tortilla chips, mozzarella and beans. Bake for 20 mins until the cheese has melted and turned golden.

4. 4

   Drizzle some of the sauce over the nachos and put the rest in a bowl to serve alongside. Scatter over the remaining feta, pickled radishes, jalapeños and lots of coriander.