Lavash nachos with cauliflower guacamole and salsa rosso piccante

Method

1. For the lavash: preheat oven to 180C/Gas 4. Line 2 baking sheets with paper.

2. Mix together the flour, salt, sugar, poppy seeds, sesame seeds, turmeric and if you like, chilli powder in a large mixing bowl.

3. In a separate bowl whisk together the egg, milk and melted butter. Make a well in the bowl with the dry ingredients, pour in the liquid and work it vigorously into the flour to form a smooth dough.

4. Tear the dough into 4 equal pieces, roll out into sheets as thin as a pancake and prick with a fork to stop dough puffing up while baking. Cut each sheet into triangles the size of tortilla chips.

5. Place triangles on baking sheet, leaving a little gap between each and bake until crisp and browned (about 10 - 15 minutes).

6. For the cauliflower guacamole: blitz all the ingredients together in a food processor and enough olive oil to give the desired consistency. Season.

7. For the salsa rossa picante: fry the chilli and garlic in the olive oil for 1 minute. Stir in the tomatoes, cinnamon, bay leaf, oregano, and salt and pepper. Simmer for 15 minutes stirring frequently.

8. Stir in the sugar and red wine vinegar and simmer for another 10 minutes. Leave to cool to room temperature.

9. To serve: layer the lavash triangles on a plate with parmesan, guacamole, salsa and more cheese on top. Put under a hot grill until the cheese is melted. Top with a dollop of soured cream and sliced jalapenos.

Comments                        add a comment

more of a question really; re the cauliflower guacamole, is the cauliflower raw or cooked prior to blitzing with other ingredients?

Ingredients

For the lavash (Armenian flatbread)

1kg strong bread flour, plus extra for dusting
1 1/2 tsp Salt
1 tsp caster sugar
2 tbsp poppy seeds
2 tbsp Sesame seeds
1 tbsp Turmeric
1 tbsp Chilli powder, optional
1 egg, lightly beaten
200ml Milk, at room temperature
500g Butter, melted and cooled

For the cauliflower guacamole

1 head Cauliflower
1 garlic clove, minced
1 unwaxed lemon, grated zest and juice
1 bunch flat-leaf parsley or Basil
extra virgin olive oil

For the salsa rossa picante

1 red chilli, seeds removed and chopped
1 garlic clove, minced
1 tbsp extra virgin olive oil
400g canned chopped Tomatoes
1/2 cinnamon stick
1 bay leaf
1 pinch dried oregano
1 tbsp caster sugar
1 tbsp red wine vinegar

To serve

grated parmesan or Pecorino cheese
Soured cream
jalapeno Peppers

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