No-Fuss Nachos

Time: 40 minutes
Serves: 4

Ingredients: 

400g butternut pumpkin, peeled and deseeded
3 tablespoons extra-virgin olive oil

3 tablespoons arrowroot or tapioca flour
1 teaspoon smoked paprika

Sea salt and freshly ground black pepper 

LIME SMASHED AVO
2 avocados

1 tablespoon extra-virgin olive oil or avocado oil
 
Zest and juice of 2 limes
Pinch salt 

CREAMY CASHEW SOUR CREAM
310 g (2 cups) cashew nuts, soaked in boiling water for 1 hour, drained
125 ml (1⁄2 cup) filtered Water

1 teaspoon sea salt

Zest and juice of 1 lemon

TO SERVE 
3–4 tomatoes, finely diced

Handful of coriander or flat-leaf parsley leaves
1 teaspoon chilli flakes

Method: 

Preheat the oven to 200°C and line two large baking trays with baking paper.

Cut your pumpkin into 3–4 mm thick slices, then cut into irregular corn chip shapes and transfer to a large bowl. Pour in the olive oil and coat well. Add the arrowroot or tapioca flour, paprika and a generous sprinkle of salt. Massage with your hands to get even coverage.

Arrange the pumpkin triangles in a single layer on the prepared trays, allowing plenty of space between each slice for maximum crispiness. Bake for 20–30 minutes, or until crispy and golden brown.

Meanwhile, place all the chunky zesty avocado salsa ingredients in a bowl and toss gently to combine.

Combine all the creamy cashew sour cream ingredients in a food processor and blitz until smooth. When ready to serve, arrange the pumpkin chips on a platter. Dollop on spoonfuls of the chunky zesty avocado salsa and creamy cashew cheese, scatter over the tomato and sprinkle on the coriander or parsley. Season well with salt and pepper and enjoy.