The real way to measure your self-control is to put a batch of tomato salsa and tortilla chips on the table and try not to each the lot! They are the perfect movie snack and are great for giving your guests something to nibble on before dinner.

SERVES 6 // COOKING TIME 60 min

INGREDIENTS
For the tomato salsa
2 cups tomatoes of different colours, halved
2 red onions, finely chopped
1 cup diced cucumber
1 jalapeño, sliced
50 ml red wine vinegar
100 ml extra-virgin olive oil
Juice and zest of 1 lime
Salt and pepper
2 yellow peppers, diced
2 avocados, cubed
20g coriander, chopped
10g basil, chopped
10g mint, chopped
For the tortilla chips
6 tortillas, each cut into 8 pieces
2 tbsp olive oil
Paprika, to dust

METHOD
For the tomato salsa
1. Preheat oven to 180°C.
2. Combine the tomatoes, onions, cucumber, jalapeño, vinegar, 70 ml olive oil, and lime zest and juice in a bowl. Season well.
3. Heat the remaining olive oil in a pan over high heat and cook the yellow pepper until soft and slightly charred. Add the pepper to the salsa.
4. Leave to marinate for 20 minutes, then add the avo, coriander, basil and mint.
For the tortilla chips
1. Place the tortillas on a baking tray and lightly brush with olive oil. Sprinkle paprika on top and place in the oven for 10–12 minutes or until crisp.
2. Remove from the oven and serve with the salsa.

The post Tomato salsa and tortilla chips appeared first on MyKitchen.

We reinvented this meaty classic with a delicious vegetarian twist. Swap the mince out for protein-packed lentils. Scoop our chilli-con-lentils with crunchy tortilla chips and you’ll have a Mexican feast on your hands for meat-free Monday.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the tortilla chips
Vegetable oil, to grease
4 tortillas
1 tsp salt
For the chilli
Vegetable oil, to fry
1 onion, peeled and chopped
½ red pepper, sliced
2 chillies, seeded and chopped
3 cloves garlic, peeled and chopped
½ tsp cinnamon
1 tsp ground cumin
1 tsp dried thyme
400g tin four-bean mix, drained and rinsed
250g brown lentils, cooked according to packet instructions
400g tin chopped tomatoes
1 tbsp tomato paste
½ cup flat-leaf parsley, roughly chopped
Salt and black pepper

METHOD
For the tortilla chips
1. Preheat oven to 180°C and lightly oil a large baking tray.
2. Stack the tortillas and slice into 8 wedges.
3. Arrange, in a single layer, on the baking tray and bake for 6 minutes.
4. Turn the chips over, sprinkle with salt and bake for a further 5 minutes, until crisp.
For the chilli
1. Heat oil in a large pan over medium heat.
2. Add the onion, red pepper, chillies, garlic, cinnamon, cumin and thyme. Fry for 3 minutes.
3. Add the beans, lentils, chopped tomatoes and tomato paste. Turn the heat down, cover and simmer for 15 minutes.
4. Add the parsley and season.
5. Serve with the tortilla chips.

The post Chilli-con-lentils with tortilla chips appeared first on MyKitchen.

Let’s face it; avocados are the best thing ever. And nothing pays homage to the kingly avo more than a beautiful bowl of home-made guacamole. Tasty, spicy, and oh-so easy to prepare, we can’t resist adding this to almost everything, especially in summer.

SERVES 4 // COOKING TIME 10 mins

INGREDIENTS
4 avocados, halved and pips removed, flesh scooped out and mashed
3 tbsp lemon juice
¼ cup smooth cottage cheese
1 tsp Tabasco
1 clove garlic, peeled and crushed
Salt and pepper
Tortilla chips, to serve

METHOD
1. In a large bowl, mash together all the ingredients. Serve with tortilla chips.

The post Home-made guacamole appeared first on MyKitchen.