party platters

Make our easy, healthy sharing bites to serve with drinks this New Year’s Eve

- ESTHER CLARK

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.

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

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