Servings

serves 12

Ingredients

300g corn chips

60g tasty cheddar, grated

900g Mushrooms (white, Swiss brown and portobello)

10g cumin powder

10g coriander powder

1 tsp dried oregano

2 tsp fresh or dried thyme

Salt and pepper to taste

2 garlic cloves crushed

5g Chilli powder

30g chipotle in adobe sauce, minced

salt and pepper

1-2 lemons juiced

30ml olive oil

1 punnet cherry tomatoes, sliced in quarters

¼ bunch Coriander roughly chopped

80-100g cooked black beans

1 cob corn cooked and stripped

1 green chilli, sliced

1 spring onion sliced

30g Feta crumbled

½ red onion (pickled in vinegar and seasoned with salt and pepper)

200g yoghurt, drained

1 garlic clove, crushed

1 lime juice and zest

Method

1. Heat the olive oil in a large frying pan and add the garlic and mushrooms, sauté for a few minutes until cooked.

2. Add the spices and herbs, chipotle and stir. Season with lemon juice and salt and pepper.

3. On a large platter (oven proof) or paella pan arrange the corn chips and sprinkle with cheddar cheese and place in a warm oven for a few minutes to warm.

4. Combine the yoghurt, garlic, lime juice and lime zest and season with salt. Set aside.

5. Combine the tomatoes and chopped coriander and set aside. Remove the corn chips from the oven and spoon over the mushrooms.

6. Sprinkle over the tomatoes, beans, corn kernels, pickled onion spring onion, feta , and chilli. Spoon over the lime yoghurt and serve.