Loaded Nachos with an Italian-Inspired Twist
with pesto rosso, mozzarella & tomato-basil salsa
There is a new ingredient in your box! This shredded mozzarella is not only convenient to use, but also just as deliciously soft and creamy as our fresh mozzarella!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Passata
25 g
Shredded mozzarella
(Contains Milk)
15 g
Grated aged Gouda
(Contains Milk)
½ sachet(s)
Italian seasoning
½ pack
Lentils
20 g
Pesto rosso
(Contains Milk, Cashews May be present Peanuts, Tree nuts)
2.5 g
Fresh basil
(May be present Celery)
1 piece
Tomato
½ piece
Red onion
25 g
Organic sour cream
(Contains Milk)
75 g
Sweet chilli tortilla chips
¼ sachet(s)
BBQ spice rub
20 g
Arugula & lamb's lettuce
Not included in your delivery
½ tablespoon
Olive oil
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Chop the onion and drain the lentils.
- Heat the olive oil in a frying pan over high heat and fry the onion for 2 minutes.
- Add the lentils, passata, Italian seasoning, BBQ rub* and pesto rosso. Mix well and fry for 2 more minutes. Season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
- Transfer the lentil mixture to an oven dish and top with the tortilla chips (see Tip).
- Top with the cheese and bake in the oven for 3 - 5 minutes, or until the cheese has melted.
Health Tip: this recipe is high in salt. If you're watching your salt intake, use just two thirds of the chips and keep the rest to use another time.
- Meanwhile, dice the tomato.
- Chop the basil into ribbons.
- In a small bowl, combine the tomato with the basil. Season to taste with salt and pepper.
- Serve the nachos on plates with the lettuce alongside.
- Drizzle the lettuce with extra virgin olive oil as preferred. Season to taste with salt and pepper.
- Garnish with the sour cream and the tomato salsa.