Pea Guacamole With Mexican Nachos Recipe | Birds Eye

Ingredients

• 450 g Garden Peas 800g Birds Eye Peas
• 1 tablespoon olive oil
• 1 medium red onion (finely chopped)
• 1 clove garlic (crushed)
• 6 mint leaves
• 50 ml thick natural Greek yoghurt
• 2 small red chillies (halved, deseeded and finely chopped)
• 1 tablespoon ground cumin
• Few drops of tabasco sauce
• salt
• freshly ground black pepper
• 1 family pack of nachos
• 75–100 g Monterey Jack or mature Cheddar cheese (grated)