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!
Vegetable Stock - 10ml
Onion - 1
Red Split Lentils - 75ml
Cooked Chopped Tomatoes - 100g
Pesto Princess Harissa Paste - 15ml
Fresh Coriander - 3g
Pistachio Nuts - 10g
Halloumi - 80g
Crème Fraîche - 50ml
Corn Nachos - 80g
Pickled Jalapeños - 20g
Dried Cranberries - 10g
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!
Vegetable Stock - 20ml
Onion - 1
Red Split Lentils - 150ml
Cooked Chopped Tomatoes - 200g
Pesto Princess Harissa Paste - 30ml
Fresh Coriander - 5g
Pistachio Nuts - 20g
Halloumi - 160g
Crème Fraîche - 100ml
Corn Nachos - 160g
Pickled Jalapeños - 40g
Dried Cranberries - 20g
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!
Vegetable Stock - 20ml
Onion - 1
Red Split Lentils - 150ml
Cooked Chopped Tomatoes - 200g
Pesto Princess Harissa Paste - 30ml
Fresh Coriander - 5g
Pistachio Nuts - 20g
Halloumi - 160g
Crème Fraîche - 100ml
Corn Nachos - 160g
Pickled Jalapeños - 40g
Dried Cranberries - 20g
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!
Vegetable Stock - 40ml
Onion - 2
Red Split Lentils - 300ml
Cooked Chopped Tomatoes - 400g
Pesto Princess Harissa Paste - 60ml
Fresh Coriander - 10g
Pistachio Nuts - 40g
Halloumi - 320g
Crème Fraîche - 200ml
Corn Nachos - 320g
Pickled Jalapeños - 80g
Dried Cranberries - 40g
Woolies Products in this dish
