Serves 4 -6
Preparation Time: 10 minutes
Cooking Time: 5-8 minutes

Ingredients
450g Birds Eye Peas
1 medium red onion, peeled and finely chopped
50ml thick natural Greek yoghurt
1 clove garlic, peeled and finely crushed
6 mint leaves
2 small red chillies, halved, deseeded and finely chopped
1 x 5ml spoon ground cumin
1 x15ml spoon olive oil
salt and freshly ground black pepper, to taste a few drops Tabasco sauce

To serve
Family pack of nachos
75 – 100g Monterayjack cheese or mature Cheddar cheese, grated

Instructions
1.Blanch the peas in boiling water for 1-2 minutes
2.Heat the oil in a pan and sauté the onion and garlic for 2-3 minutes over a gentle heat or until just softened and crisp in texture
3.In a food processor blitz the onion, garlic, peas and mint together until coarsely blended or until the desired consistency is achieved
4.Stir in the chilli, spices, Tabasco sauce and season to taste
5.Chill well. Meanwhile, put the nachos onto a baking tray and sprinkle over the cheese. Pop under a preheated grill for 2-3 minutes or until the cheese has melted and the nachos are warm

Top tips from Birds Eye
Instead of cooking the onion and garlic you can stir them raw into the guacamole to give it that extra crunch

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