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Vegetarian Greek-style nachos bake recipe
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Prep Time:
190 minutes
Cook Time:
15 minutes
Total Time:
205 minutes
Quick and easy plant-based Greek nachos loaded with your favorite toppings, served with a hint of citrus. Great for a simple weeknight meal.
Ingredients:
  • 2 x 100g pkt olive oil sea salt pita crackers
  • 115g (1 1/3 cups) coarsely grated cheddar
  • 2 x 200g pkt Succulent Plant Based Greek Style Lamb Strips, thawed for a few hours in the fridge, larger pieces shredded
  • 1 small red onion, finely chopped
  • 1 tomato, finely chopped
  • 1 lebanese cucumber, finely chopped
  • 130g (½ cup) Greek-style yoghurt
  • 21.00 gm fresh lemon juice
  • 1 small garlic clove, crushed
  • 100g feta, crumbled
  • Fresh mint leaves, to serve
  • Lemon wedges, to serve
Instructions:
  • Heat your oven to a toasty 220C/200C fan-forced and prepare a baking tray by lining it with baking paper.
  • Arrange crackers on a baking tray and sprinkle 80g (1 cup) cheddar on top. Bake for 4 minutes until the cheese is melted. Add lamb strips and sprinkle the rest of the cheddar on top. Bake for an additional 8 minutes until the lamb is heated through and the cheese is bubbling.
  • In a small bowl, mix together onion, tomato, and cucumber. Season with salt and pepper. In a small jug, combine yogurt, lemon juice, and garlic. Season with salt and pepper.
  • Sprinkle the tomato mixture and crumbled feta over the seasoned lamb. Drizzle the refreshing yogurt mixture on top and garnish with fresh mint leaves. Serve with lemon wedges on the side.

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