Nachos with corn and capsicum salsa

1   Preheat oven to 200ºC. Heat oil in a medium saucepan and cook onion for 3-4 minutes. Add 1/2 teaspoon Mexican seasoning and capsicums. Add tomatoes. Simmer for 15 minutes.

2   Meanwhile, spray each piece of mountain bread with oil. Sprinkle lightly with a pinch of Mexican seasoning, more if you like it hot. Cut bread into triangles. Arrange bread on 2 large baking trays and cook for 3-4 minutes until crisp. Set aside.

3   Add sugar to tomato mixture. Stir in lentils, kidney beans and coriander, then heat.

4   For the salsa, combine all ingredients in a bowl.

5   Divide half the bread triangles between four serving plates. Top with bean mixture, cheese, remaining triangles, and a dollop of salsa and yoghurt.