HEALTHY HALLOWEEN NACHOS

For the guacamole

2 limes, juiced

2 small avocados, peeled and chopped 1 bunch coriander, finely chopped

For the sweetcorn salsa

1/2 a 160g can sweetcorn

200g cherry tomatoes, quartered

1 red pepper, finely chopped

2 spring onions, thinly sliced 3 sundried tomatoes, finely chopped 400g can black beans

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp smoked paprika

For the bat-shaped nachos

4 wholewheat tortillas

1 1/2 tsp oil

4 purple carrots, cut into sticks

1 Start by making the guacamole. Pour the lime juice into a bowl and add the avocado. Mash well until it’s the consistency you like – we served ours fairly chunky. Add half of the chopped coriander, season to taste and spoon into a shallow bowl or serving dish.

2 Now mix all the salsa ingredients together, along with the remaining chopped coriander. Season with salt and pepper. Arrange clumps of the salsa on top of the guacamole – this will allow guests to get a bit of everything with each scoop. Cover and chill for up to 30 mins while you make the bat nachos.

3 Lay a tortilla wrap out on your chopping board and brush with a little of the oil. Cut out bats using a cookie cutter or scissors. Cut them as close together as possible to minimise waste. You should be able to get about 8-10 from each wrap.

4 Heat oven to 200C/180C Fan/gas Mark 6. Put all the tortilla shapes on 2 or 3 large baking sheets and bake for about 4-5 mins or until golden and crisp, then serve with the carrot sticks, guacamole and salsa.