Kumara Beef Nachos

SERVES 4 PREPARATION & COOKING 1 HOUR, 10 MINUTES

1 large orange kumara 2½ tablespoons extra virgin olive oil 1 teaspoon smoked paprika 3 small red onions, thinly sliced 2 garlic cloves, crushed 500g beef mince 1 tablespoon Mexican spice mix ½ cup canned black beans, rinsed 400g can diced tomatoes 125g baby heirloom tomatoes, halved 2 tablespoons fresh lime juice 1 large avocado, coarsely mashed 100g feta, crumbled ½ cup loosely packed fresh coriander

leaves 1 medium lime, cut into wedges, to serve

1. Preheat oven to 200°C. Line two large oven trays with baking paper.

2. Using a mandoline or V-slicer, cut kumara into very thin rounds. Combine 1 tablespoon of the oil with paprika in a large bowl. Add kumara to the bowl and toss to coat. Spread kumara in a single layer over trays. Bake, turning halfway through cooking, for 25 minutes or until chips are crisp.

3. Heat 1 tablespoon of the remaining oil in a large frying pan over medium heat. Cook 2 of the onions and the garlic, stirring occasionally or until onion is softened. Increase heat to high and add beef. Cook, stirring occasionally, for 8 minutes or until beef is browned. Add spice mix and cook, stirring, for 1 minute or until fragrant. Add beans and canned tomatoes, bringing to the boil. Reduce heat to low and simmer for 15 minutes or until thickened slightly. Season to taste and cover to keep warm.

4. Combine tomato and remaining onion in a medium bowl. Stir in remaining oil and 1 tablespoon of the lime juice.

5. Combine avocado and remaining lime juice in a small bowl. Season to taste.

6. Spread beef mixture over a medium platter. Top with tomato and avocado mixtures, feta and coriander. Season, and serve with kumara chips and lime wedges.