NZ Indian Coconut Lentil Nachos

While the onion is pickling, roughly chop the tomato, cucumber and coriander. Transfer to a medium bowl and stir to combine. Pick and thinly slice the mint. Finely chop the garlic. Cut the mini flour tortillas into wedges. Drain and rinse the lentils. Grate the carrot.

In a small bowl, combine the mint, Greek yoghur and a small drizzle of olive oil. Season with salt and pepper.

Place the tortilla wedges in a single layer on an oven tray. Drizzle (or spray) with olive oil, season with a pinch of salt and pepper and toss to coat. Bake until golden, 8-10 minutes. TIP: If the tortilla wedges don't fit in one layer, divide them between two oven trays.

While the tortillas are baking, heat a large frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the carrot and remaining onion and cook until softened, 3-4 minutes. Add the lentils and cook until heated through, 2 minutes. Add the garlic and tandoori paste and cook, stirring, until fragrant, 1-2 minutes. Stir through the tomato paste and coconut milk and season. Simmer until the sauce has thickened, 2-3 minutes. Add a splash of water if the mixture seems dry.