A fresh and fabulous take. Corn nachos smothered in lentil-tomato sauce and topped with crispy, golden halloumi, pistachios, and tangy cranberries are out here giving traditional nachos a run for their money!
FANCY HALLOUMI NACHOS
FANCY HALLOUMI NACHOS
with toasted pistachios, pickled jalapeños & cranberries
Hands on Time: 15 - 25 minutes
Overall Time: 30 - 40 minutes
Ingredients:
- Cooked Chopped Tomatoes
- Corn Nachos
- Creme Fraiche
- Dried Cranberries
- Fresh Coriander
- Halloumi
- Onion
- Pesto Princess Harissa Paste
- Pickled Jalapeños
- Pistachio Nuts
- Red Split Lentils
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey
TIME TO GET SAUCY
Boil the kettle. Dilute the stock with 250ml of boiling water. Place a deep saucepan over a medium-high heat with a drizzle of oil. When hot, fry the diced Onion for 2-3 minutes until soft and translucent. Stir in the diluted stock, cooked chopped tomatoes, and rinsed split lentils. Bring to a simmer, then reduce to a low-medium heat and pop on a lid. Allow to cook for 8-10 minutes until the lentils are soft, stirring occasionally.
HARISSA DRESSING
In a bowl, combine the harissa paste with a drizzle of oil and three-quarters of the chopped coriander. Mix with water in 5ml increments until drizzling consistency. Set aside for serving.
TOASTED NUTS
Place the pistachios in a clean pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
CRISP THE Halloumi
When the lentil sauce has about 5 minutes to go, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the Halloumi slices for 1-2 minutes per side until crispy and golden. On completion, set aside to drain on some paper towel – and try not to eat it all before serving!
FINISH UP
When the lentil sauce has finished cooking, remove from the heat and add some seasoning and a sweetener of choice to taste. Add in half of the crème fraîche and gently mix into the sauce until creating a marbled pattern, but not fully combined.
DISH UP
Spread a layer of crispy corn nachos over a plate. Smother in the lentil sauce and dollop over the remaining crème fraîche. Lay the golden Halloumi slices on top and drizzle over the harissa and coriander dressing. Garnish with the chopped dried cranberries, chopped jalapeños, toasted pistachios, and remaining fresh coriander. What a winner of a dinner!
TIME TO GET SAUCY
Boil the kettle. Dilute the stock with 400ml of boiling water. Place a deep saucepan over a medium-high heat with a drizzle of oil. When hot, fry the diced Onion for 3-4 minutes until soft and translucent. Stir in the diluted stock, cooked chopped tomatoes, and rinsed split lentils. Bring to a simmer, then reduce to a low-medium heat and pop on a lid. Allow to cook for 10-12 minutes until the lentils are soft, stirring occasionally.
HARISSA DRESSING
In a bowl, combine the harissa paste with a drizzle of oil and three-quarters of the chopped coriander. Mix with water in 5ml increments until drizzling consistency. Set aside for serving.
TOASTED NUTS
Place the pistachios in a clean pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
CRISP THE Halloumi
When the lentil sauce has about 5 minutes to go, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the Halloumi slices for 1-2 minutes per side until crispy and golden. On completion, set aside to drain on some paper towel – and try not to eat it all before serving!
FINISH UP
When the lentil sauce has finished cooking, remove from the heat and add some seasoning and a sweetener of choice to taste. Add in half of the crème fraîche and gently mix into the sauce until creating a marbled pattern, but not fully combined.
DISH UP
Spread a layer of crispy corn nachos over a plate. Smother in the lentil sauce and dollop over the remaining crème fraîche. Lay the golden Halloumi slices on top and drizzle over the harissa and coriander dressing. Garnish with the chopped dried cranberries, chopped jalapeños, toasted pistachios, and remaining fresh coriander. What a winner of a dinner!
TIME TO GET SAUCY
Boil the kettle. Dilute the stock with 400ml of boiling water. Place a deep saucepan over a medium-high heat with a drizzle of oil. When hot, fry the diced Onion for 3-4 minutes until soft and translucent. Stir in the diluted stock, cooked chopped tomatoes, and rinsed split lentils. Bring to a simmer, then reduce to a low-medium heat and pop on a lid. Allow to cook for 10-12 minutes until the lentils are soft, stirring occasionally.
HARISSA DRESSING
In a bowl, combine the harissa paste with a drizzle of oil and three-quarters of the chopped coriander. Mix with water in 5ml increments until drizzling consistency. Set aside for serving.
TOASTED NUTS
Place the pistachios in a clean pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
CRISP THE Halloumi
When the lentil sauce has about 5 minutes to go, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the Halloumi slices for 1-2 minutes per side until crispy and golden. On completion, set aside to drain on some paper towel – and try not to eat it all before serving!
FINISH UP
When the lentil sauce has finished cooking, remove from the heat and add some seasoning and a sweetener of choice to taste. Add in half of the crème fraîche and gently mix into the sauce until creating a marbled pattern, but not fully combined.
DISH UP
Spread a layer of crispy corn nachos over a plate. Smother in the lentil sauce and dollop over the remaining crème fraîche. Lay the golden Halloumi slices on top and drizzle over the harissa and coriander dressing. Garnish with the chopped dried cranberries, chopped jalapeños, toasted pistachios, and remaining fresh coriander. What a winner of a dinner!
TIME TO GET SAUCY
Boil the kettle. Dilute the stock with 800ml of boiling water. Place a large, deep saucepan over a medium-high heat with a drizzle of oil. When hot, fry the diced Onion for 4-5 minutes until soft and translucent. Stir in the diluted stock, cooked chopped tomatoes, and rinsed split lentils. Bring to a simmer, then reduce to a low-medium heat and pop on a lid. Allow to cook for 12-15 minutes until the lentils are soft, stirring occasionally.
HARISSA DRESSING
In a bowl, combine the harissa paste with a drizzle of oil and three-quarters of the chopped coriander. Mix with water in 5ml increments until drizzling consistency. Set aside for serving.
TOASTED NUTS
Place the pistachios in a large, clean pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
CRISP THE Halloumi
When the lentil sauce has about 5 minutes to go, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the Halloumi slices for 1-2 minutes per side until crispy and golden. On completion, set aside to drain on some paper towel – and try not to eat it all before serving!
FINISH UP
When the lentil sauce has finished cooking, remove from the heat and add some seasoning and a sweetener of choice to taste. Add in half of the crème fraîche and gently mix into the sauce until creating a marbled pattern, but not fully combined.
DISH UP
Spread a layer of crispy corn nachos over a plate. Smother in the lentil sauce and dollop over the remaining crème fraîche. Lay the golden Halloumi slices on top and drizzle over the harissa and coriander dressing. Garnish with the chopped dried cranberries, chopped jalapeños, toasted pistachios, and remaining fresh coriander. What a winner of a dinner!
Frequently Asked Questions
What is the preparation time for FANCY HALLOUMI NACHOS?
The preparation time for FANCY HALLOUMI NACHOS with toasted pistachios, pickled jalapeños & cranberries is between 15 and 25 minutes.
What is the total time required to make FANCY HALLOUMI NACHOS with toasted pistachios, pickled jalapeños & cranberries?
The total time required to make FANCY HALLOUMI NACHOS with toasted pistachios, pickled jalapeños & cranberries is between 30 and 40 minutes.
How many servings does FANCY HALLOUMI NACHOS provide?
4 servings
What are the main ingredients in FANCY HALLOUMI NACHOS?
Cooked Chopped Tomatoes, Corn Nachos, Creme Fraiche, Dried Cranberries, Fresh Coriander, Halloumi, Onion, Pesto Princess Harissa Paste, Pickled Jalapeños, Pistachio Nuts, Red Split Lentils, Vegetable Stock
What is the nutritional information of FANCY HALLOUMI NACHOS?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare FANCY HALLOUMI NACHOS?
TIME TO GET SAUCY: Boil the kettle. Dilute the stock with 400ml of boiling water. Place a deep saucepan over a medium-high heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent. Stir in the diluted stock, cooked chopped tomatoes, and rinsed split lentils. Bring to a simmer, then reduce to a low-medium heat and pop on a lid. Allow to cook for 10-12 minutes until the lentils are soft, stirring occasionally. HARISSA DRESSING: In a bowl, combine the harissa paste with a drizzle of oil and three-quarters of the chopped coriander. Mix with water in 5ml increments until drizzling consistency. Set aside for serving. TOASTED NUTS: Place the pistachios in a clean pan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion and set aside to cool. CRISP THE HALLOUMI: When the lentil sauce has about 5 minutes to go, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the halloumi slices for 1-2 minutes per side until crispy and golden. On completion, set aside to drain on some paper towel – and try not to eat it all before serving! FINISH UP: When the lentil sauce has finished cooking, remove from the heat and add some seasoning and a sweetener of choice to taste. Add in half of the crème fraîche and gently mix into the sauce until creating a marbled pattern, but not fully combined. DISH UP: Spread a layer of crispy corn nachos over a plate. Smother in the lentil sauce and dollop over the remaining crème fraîche. Lay the golden halloumi slices on top and drizzle over the harissa and coriander dressing. Garnish with the chopped dried cranberries, chopped jalapeños, toasted pistachios, and remaining fresh coriander. What a winner of a dinner!
What should be prepared from my kitchen to make FANCY HALLOUMI NACHOS?
Cooked Chopped Tomatoes, Corn Nachos, Creme Fraiche, Dried Cranberries, Fresh Coriander, Halloumi, Onion, Pesto Princess Harissa Paste, Pickled Jalapeños, Pistachio Nuts, Red Split Lentils, Vegetable Stock
How many calories does FANCY HALLOUMI NACHOS have?
calories
How much fat content does FANCY HALLOUMI NACHOS have?
grams
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