This meal from Lunch BXD makes a great vegetarian salad, but you can also add pulled pork or beef fried with cumin or garlic for extra protein.
1 Red chilli
1 Red pepper
1 garlic clove
A handful of cherry tomatoes
A few sprigs of coriander (1/4 of a bunch)
2 bulbs of spring onion
2 medium Sweet potatoes
1 good pinch smoked paprika
Preheat the oven to 200 C.
To make sweet potato chips, scrub the potatoes well under cold water, pat dry and slice into thin strips with a sharp knife. Place in a bowl and toss with a splash of vegetable oil, salt, pepper and the paprika. Place the sweet potato on a baking tray. Spread out across a single layer and ensure the potatoes do not touch (or they won’t crisp up). Bake in the oven for 20 minutes, turning halfway through, until golden and crispy.
Meanwhile, prep the rest of the vegetables; de-seed and finely slice the red chilli and red pepper, finely slice the spring onion and garlic and cut cherry tomatoes into quarters.
Combine these ingredients together in a bowl with a squeeze of 1 of the limes and season well.
Now make the chunky guacamole; roughly chop a few coriander leaves, dice the avocado and mix through the rest of the lime. Season and crush together lightly.
Serve the nachos stacked to one side, along with the rocket, guacamole and lime marinated crunchy vegetables. Garnish with a few extra picked coriander leaves and additional wedge of lime. SERVES 2