– 1 ear of corn husks removed and kernels cut out Adds sweetness and texture to the mix.

– 1 small cauliflower cut into small florets Forms the hearty base of the dish.

– Half a medium red onion chopped Provides a sharp, colorful bite.

– 1/4 cup extra virgin olive oil Helps roast the veggies evenly for that golden finish.

– 2 crushed garlic cloves Infuses a robust, aromatic flavor.

– Zest and juice of 1 lime Brings bright citrus notes that tie everything together.

– 1 teaspoon paprika Delivers smoky heat for the signature spicy twist.

– 1/2 teaspoon cumin Adds warm, earthy undertones.

– 1/3 cup pumpkin and sunflower seed mix lightly toasted Offers crunch and extra nutrition.

– 1/2 cup natural yoghurt Creates a creamy base for the sauce.

– Zest of 1 lime Enhances the dressing with fresh citrus.

– 2 tablespoons chipotle sauce Brings in a spicy, smoky kick.

– 1-2 tablespoons water Used to loosen the dressing to the right consistency.

– Corn chips quantity as desired The base for assembling your nachos.

– Thinly sliced radish Adds a crisp, peppery garnish.

– Guacamole Provides creamy, avocado-rich topping.

– Sliced chilli For an extra burst of heat.

– Micro herbs Finishes the dish with a fresh, vibrant touch.