Greek Style Nachos Grande
with Lamb and Minted Tzatziki (F)
Our Head Chef is basically obsessed with Mexican food and will find any excuse to cook it. In the interests of diversity Sous Chef Rachel has been trying to wean him off, but thought it best not to go cold turkey. That’s when she hit upon this Greek twist on nachos grande and it became an instant winner down at the Farm!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Onion
2
Garlic Clove
2
Red Pepper
4
Olives
3
Mint
2
Tomato Puree
500
Lamb Mince
1
Dried Oregano
4
Wholemeal Pita Bread
(Contains Cereals containing gluten)
½
Cucumber
(May contain Celery)
5
Greek Style Yoghurt
(Contains Milk)
½
Lemon
3
Pine Nuts
Not included in your delivery
Olive Oil
Salt
Pepper
Nutritional information
Utensils
Instructions
Peel and finely dice the onion and the garlic. Cut the top and bottom off the pepper and slice into 1cm strips. Finely chop the olives widthways (it’ll make the final presentation nicer!). Pick the mint leaves and then roughly chop them.
LH: Toss the red pepper in 1 tbsp of olive oil and 1⁄4 tsp of salt. Cook on the top shelf of your grill on its highest setting for 7-10 mins until just charred at the edges.
Heat 1 tbsp of oil in a pan over a medium heat. Add the onion and cook for 3-4 mins until soft. Add the garlic and cook for another minute. Next, add the tomato puree and cook for 1 more minute.
Turn the heat up to high. Add the lamb mince, the oregano, 1⁄2 tsp of salt and a few good grinds of black pepper. Cook for 6-7 mins, breaking the mince up with a wooden spoon. Next, add the olives and cook for a further 1-2 mins.
The peppers should now be ready. Put them to the side and pre-heat your oven to 200 degrees. Cut the pita bread in half and then split down the middle. Cut each half into triangles, brush with a little olive oil and sprinkle with 1⁄4 tsp of salt. Lay on a baking tray and cook in the oven for 5-10 mins until crispy (like tortilla chips).
Cut the cucumber in half lengthways and scoop out the seeds with a tsp. Cut each half into 1cm strips and then chop into approx 1cm cubes. Mix the cucumber with the greek yoghurt, 3⁄4 of the chopped mint, 1⁄4 tsp of salt and 1 tsp of lemon juice.
Toast the pine nuts in a dry pan over a medium heat for a few mins until golden brown. Tip: Watch your nuts like a culinary squirrel, as the moment your back is turned they can burn!
Stack your pita crisps with the lamb, roasted peppers and tzatziki. Top with the remaining chopped mint and the pine nuts.
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