Indian Nachos

While the chickpeas are roasting, peel and cut your red onion in half through the root and thinly slice it into half moons shapes. Put your onion slices in a bowl and squeeze over the juice of half your lemon. Season with ¼ tsp of salt and stir to combine. Set aside to pickle.

Cut each flatbread into eighths and arrange on a baking tray. Brush with a little oil and sprinkle with salt and pepper. Bake for 10 mins, until lightly browned. Tip: Leave them to cool for a bit after this to become nice and crispy!

Remove the core from the red pepper and slice into 1cm strips, set aside. Cut the avocado in half, remove the stone, chop into chunks and mix it with your pepper.

Now it’s time to make the dip – finely chop the garlic and stir into the yoghurt with ¼ tsp of salt and the other half of the lemon juice.

Chop the red chilli in half, remove the seeds and chop it finely. Tip: Wash your hands afterwards! Pick the leaves off the mint and roughly chop and mix together with the chilli. Grate your cheddar.

Once the chickpeas are done, remove them from the oven and mix in a bowl with the avocado and red pepper. Add the chilli (as much as you dare!) and mint mix to the bowl and stir.