Pea Guacamole

Bring a saucepan of salted water to the boil over medium heat. Add the peas and cook lightly until tender, 2-3 minutes. Strain and refresh the peas in cold water. Add the peas and the remaining ingredients for the pea guacamole to a food processor and blend until chunky. Season to taste. Cover and refrigerate until needed.

To Serve

Preheat the oven to 200 °C. Arrange the Sea Harvest Fish Nuggets on a baking tray and bake until golden and crisp, 12 minutes.
Line a baking tray with baking paper. Arrange the nachos in an even layer and sprinkle the cheese on top. Bake until melted, 2-3 minutes. Season lightly.

Serve the cheesy nachos and crisp Sea Harvest Fish Nuggets with the pea guacamole for dipping. Serve with sugar snap peas and lime wedges on the side.