First, preheat the oven to 180 degrees celsius. Pile the tortilla chips into an oven proof dish. Grate the cheese and spread evenly over the top, and sprinkle the chilli flakes on top of the cheese. Put into the oven and cook until golden and crisp (this will take about 10 minutes).

Meanwhile, thinly slice the spring onions and the stalks of the coriander, and put into a casserole with the olive oil. Gently fry over a medium heat for 30 seconds, then tip in the drained red peppers. Then, add the chopped tomatoes.

Allow to simmer for about 5 minutes, then chop the leaves of the coriander and add them to the soup.

Stir until the coriander is wilted then remove from the heat and blitz with a food processor until smooth.

Serve in bowls topped with a little crumbled feta and the nachos on the side.