Mediterranean Nachos
Prep: 25 minutes
Cook: 30 minutes
Cook: 30 minutes
Medium
Serves 6 people
This recipe is a great way to use up any half-full jars you have. We used Aubergine Mezze and Balsamic Tomatoes, but you can substitute other Mezze Pastes, Tapenades or Harissas if you want a kick! The varieties of cheese can also be swapped, but we do recommend keeping the whipped feta as it complements the rest of the Mediterranean toppings.
Ingredients
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1 packet of white or seeded wraps
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1 jar Balsamic Semi-Dried Tomatoes
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2 spring onions, finely sliced
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1/3 cucumber, diced
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1 garlic clove, peeled and finely chopped
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200g feta, crumbled
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1 tin of flageolet/cannellini beans, drained and rinsed
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1 jar Aubergine Mezze
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300g cheddar or red Leicester cheese, coarsely grated
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100g Pitted Kalamata Olives
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12 Guindillas/pickled chillies
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Handful of fresh mint, chopped
Method
- Step 0: Heat oven to 150C/Fan 130C/Gas Mark 2. Brush the wraps on both sides with some of the oil from the Balsamic Tomatoes, then place on a baking tray and bake for 15 minutes in the oven until they are crisp. When cool, break the wraps into smaller pieces, about the size of a tortilla chip.
- Step 1: Meanwhile, drain and reserve the oil from the Balsamic Tomatoes, roughly chop the Tomatoes then place in a bowl with the spring onions, cucumber and garlic. Add some of the oil to the salsa to loosen it.
- Step 2: Put the feta, a little oil from the Balsamic Tomatoes and 1tbsp water into a food processor. Blitz until smooth, light and fluffy, scraping down the sides as needed. Place aside until needed.
- Step 3: Place the beans in a bowl and crush with a fork until they have a creamy consistency. Add the Aubergine Mezze and mix well to combine.
- Step 4: When ready to assemble, set the oven to 170C/Fan 150C/Gas Mark 3 and line a baking tray with a piece of baking paper. Place a layer of chips on the tray and spoon 1/3 of the bean and aubergine mix over, then sprinkle with 1/3 of the cheese. Repeat and build up 3-4 layers. Bake in the oven for 10-15 minutes until the cheese has melted. Remove from the oven and while hot, spoon over the tomato salsa, feta and sprinkle the Olives, Guindillas and mint then serve immediately.
