Green goddess “nachos”

Inspired by California's love of fresh produce, these colourful "nachos" swap tortilla chips for crunchy vegetables and a creamy avocado and tahini-based dressing – no cooking required.

• serves

  6

• prep

  20 minutes

• difficulty

  Easy

Ingredients

• 2 small endive, red and white
• 1 cup sugar snap peas
• 2 heirloom carrots
• 1 Lebanese cucumber
• 1 cup radishes
• 2 tbsp pomegranate arils
• 1 jalapeno, thinly sliced

Green goddess dip

• 1 avocado
• 2 tbsp tahini
• 1 large green chilli
• 2 tbsp apple cider vinegar
• 2 tbsp grapeseed oil
• 1 tbsp agave syrup
• 1 tbsp nutritional yeast
• juice of 1 lemon
• ¼ tsp salt
• ½ cup ice

Instructions

1. Prepare a large bowl of iced water. Pick the endive leaves and place in the water. Halve the snap peas and place in the water, then use a mandoline to finely slice the carrots, cucumber and radishes directly into the water. 
2. Combine the ingredients for the green goddess dip in a blender and blend to a thick dip. 
3. Drain the vegetables well, then top with the green goddess dip. Scatter with the pomegranate arils and jalapeno to serve.

As featured in Adam Liaw’s North American Fan Feasts showing on SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.