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Ingredients

1 C black rice
250 g raw prawn cutlets
1 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
150 g Proper Cheeza-peno tortilla chips
1 C grated cheese
150 g feta crumbled
1 C frozen corn kernels (or fresh when in season)
1 avocado
2 limes 1 juiced and 1 cut into wedges
¼ tsp chilli flakes
100 g cherry tomatoes halved
2 spring onions finely chopped

Preparation

Rinse the rice well and then cook according to packet instructions.

In a bowl, combine the prawns with olive oil, cumin, paprika, garlic powder, salt and pepper. Toss to coat evenly.

Heat the oven to 180°C. On a large shallow baking tray, spread out the tortilla chips in a single layer.

Sprinkle half of the grated cheese and half of the crumbled feta cheese the chips. Scatter the prawns evenly over and then the remaining grated cheese, feta and corn.

Place the tray in the oven and bake for 8-10 minutes, or until the cheese is melted and bubbly and the prawns pink and cooked.

While the nachos is baking, in a small bowl, mash the avocado with lime juice, salt, pepper and chili flakes. Adjust seasoning to taste with salt and pepper.

Serve the nachos with black rice, guacamole, a few cherry tomatoes and lime wedges. Sprinkle with spring onion.