NZ Mexican Pulled Mushroom Nachos

Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are jumping out. Set aside in a medium bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add 1/2 the garlic and cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek yoghurt to the garlic oil mixture and stir to combine. Season to taste.

Place the tortilla wedges in a single layer on a lined 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, spread them over two oven trays.

While the tortilla chips are baking, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the pulled mushrooms, carrot and cook, tossing until browned, 3-4 minutes. Add the tex-mex spice blend, tomato paste (see ingredients) and the remaining garlic and cook until fragrant, 1 minute. Add the butter and the water to the mixture and simmer, until slightly reduced, 30 seconds.

Drain the pickled onions (reserve some pickling liquid!). To the medium bowl with the corn, add the spinach, pickled onion, a drizzle of pickling liquid and a drizzle of olive oil and toss to combine. Season to taste.