Loaded Cheesy Lentil Nachos

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. While the corn is charring, finely chop the tomato and coriander (reserve some for garnish!). Roughly chop the baby spinach leaves. In a medium bowl, combine the tomato, spinach, charred corn, coriander and pickling liquid (1 tsp for 2 people / 2 tsp for 4 people). Season with salt and pepper. TIP: Cover the pan with a lid if the kernels are "popping" out.

Place the tortilla wedges in a single layer on an oven tray lined with baking paper. Drizzle (or spray) with olive oil, season with salt and pepper and toss to coat. Bake until golden, 6-8 minutes. TIP: If the tortilla wedges don't fit in one layer, spread them over two oven trays.

SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the capsicum, carrot and chopped onion until softened, 3-4 minutes. Add the lentils and cook until tender, 2 minutes. Add the garlic and Mexican Fiesta spice blend (see ingredients) and cook, stirring, until fragrant, 1-2 minutes.

Stir through the tomato paste, butter and water, then season with salt and pepper. Simmer until the sauce has thickened, 1-2 minutes. Add another splash of water if the mixture seems dry. Sprinkle the shredded Cheddar cheese over the lentil mixture, then cover with a lid or foil and reduce the heat to low. Cook until the cheese has melted, 2-3 minutes.