This fun, easy nacho appetiser is a great way to curb the munchies after that midday swim.

Nacho cups
SERVES 6
PREP TIME: 15 minutes
COOK TIME: 5 minutes

INGREDIENTS
3 avocados
1 green chilli, deseeded and chopped
Zest and juice of 1 lime
Handful coriander, finely chopped

For the salsa
½ onion, roughly chopped
¼ cup red wine vinegar
1 red chilli
1 tin chopped tomatoes
½ cup coriander, finely chopped

To serve
120 g feta, crumbled
500 g nacho chips

METHOD
For the guacamole
1 In a bowl, lightly mash the avocados, making sure that there are still some chunky bits left.
2 Mix in the chopped chilli, lime zest and juice, and coriander. Season.

For the salsa
1 Flash-fry the onions on high heat for 3 minutes to brown the edges and bring out the sweetness.
2 Blend together the onions, vinegar and chilli.
3 Fold the tomatoes and coriander into the onion mixture. Serve with feta and nacho chips.

Take it up a notch: Arrange the chips in a layer on a baking tray, sprinkle a generous layer of Cheddar over them and bake at 180°C until the cheese is melted and bubbling. Remove and dip your cheesy chips into your prepared dips.