Raw Corn Salsa with Parmesan Seeded Blue Nachos

Ingredients

• 7 oz (200 g) bag of blue corn chips
• 1¾ oz (50 g) parmesan, finely grated
• handful of mixed seeds, such as sesame, poppy and sunflower

• kernels from 3 corn cobs
• 1 red onion, finely diced
• 1 red chilli, seeds removed, finely diced
• 1 clove garlic, finely diced
• handful of radishes, thinly sliced
• generous glug of red wine vinegar
• glug of extra virgin olive oil
• handful of roughly chopped coriander (cilantro)
• 1 lime juice

1. Preheat the oven to 180°C (350°F/gas mark 4) and line a baking tray with baking paper.
2. Spread out the blue corn chips on the lined baking tray and scatter over the finely grated parmesan, followed by a light sprinkling of the mixed seeds. Bake for 3–5 minutes or until the parmesan starts to turn golden.
3. Place all the salsa ingredients in a serving bowl and mix thoroughly, seasoning to taste with salt and pepper.
4. Serve the nachos still warm from the oven, with the corn salsa for dipping.