- 1 avocado
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 200g can sweetcorn, rinsed and drained
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- 1⁄2 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- large handful coriander leaves, chopped
- bag lightly salted tortilla chips
- big handful grated cheddar
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 200g tin chopped tomato
Cut lengthwise across the avocado and around the stone, then twist and separate the two halves. Scoop out the stone. Use a sharp knife to make diagonal cuts along one half. Then make cuts the other way so you end up with a criss-cross effect. Run a large spoon around the skin, releasing the avocado chunks. Do the same with the other half.
Heat grill to high. Mix the avocado with the sweetcorn, tomatoes (adding their juice as well), onion and chopped coriander. Arrange some tortilla chips on a baking sheet. Spoon a little of the salsa onto each chip, then sprinkle all over with cheese. Pop under the grill and cook for 3-5 mins until the cheese is bubbling and melted. Eat straight away.
Canned veg are really convenient, but you can also make this salsa with fresh vegetables. Chop up 6 medium tomatoes, then cook 2 corn cobs in boiling water for a couple of mins until the kernels turn bright yellow and become soft. Take out of the water and leave to cool. Use a knife to slice off the kernels, then mix with the tomato and continue the recipe as above.