for 8 people

Onions and capers

½ dl	red wine vinegar
1 tbsp	sugar
¼ tsp	salt
1	red onion, cut into thin rings
2 tbsp	olive oil
2 tbsp	capers, drained

Dip

2	ripe avocados, halved, pitted
50 g	Cheddar, finely grated
1	lime, rinsed with hot water, dabbed dry, grated zest and juice
1	garlic clove, squeezed
¼ tsp	salt
a little	pepper

Tortilla chips

2 tbsp	olive oil
1	garlic clove, squeezed
220 g	mini-tortillas, cut into triangles
a little	sea salt

How it's done

Onions and capers

Mix the vinegar, sugar and salt in a pan, bring to the boil. Remove the pan from the heat, add the onion, cover and leave to infuse until ready to serve. Heat the oil in a frying pan. Fry the capers for approx. 3 mins. until crispy. Remove, drain the capers on kitchen paper.

Dip

In a bowl, roughly mash the avocado with a fork. Add half of the cheese and all the other ingredients up to and including the pepper, mix.

Tortilla chips

Combine the oil and garlic. Spread on top of the tortillas, place on a baking tray lined with baking paper. Sprinkle half with the remainder of the cheese, season with salt.

To bake

Bake for approx. 10 mins. in the upper half of an oven preheated to 180°C until crispy. Remove, serve on a platter. Garnish the dip with onions and capers, serve with the tortilla chips.

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