

BBQ Breaded Fillet & Salad Nacho Bowl
This BBQ Fillet Nacho Bowl recipe is piled high with sweet and smoky flavours and varying textures making it a sure fire hit when it comes to satisfying the most diverse of taste buds. What's more, it makes a great sharing platter in the warmer months!
- 0:35 TIME
- 10 Portions
- easy
Method
INGREDIENTS
10x GARDEN GOURMET® Vegetarian Breaded Fillets
100g BBQ sauce
350g asparagus, trimmed
300g green tomatoes, sliced
300g oxheart tomatoes, sliced
40g watercress sprigs
5x corncobs, kernels sliced
4x large wholemeal Lebanese breads, cut into strips
3x limes, cut into segments to serve
2½ tsp black chia seeds
2½ fresh jalapeño chilli, finely sliced
2 tbsp Dukkah (Dukkah is a blend of nuts, seeds and spices. It originated in North Africa)
1 tbsp extra virgin olive oil
Cracked black pepper, to tast
CHIPOTLE DRESSING:
500g low fat natural Greek-style (thick) yoghurt
25g Chipotle Paste
- Preheat oven to 180°C (350°F). Place the bread on large baking trays, lightly brush with the oil and sprinkle each with chia seeds. Cook for 8 minutes or until crisp. Set aside.
- Heat a large frying pan over high heat, add the corn and cook for 4–5 minutes or until lightly charred then hold the corncob standing up and cut down the sides, removing kernels as you work round.
- To make the jalapeño yoghurt, place the yoghurt, pickled jalapeños in a bowl, using a hand-held blender, blend until smooth.
- Place the asparagus in a large saucepan of boiling water and cook for 2 minutes. Remove, refresh under cold water and shave with a peeler.
- Place the GARDEN GOURMET Vegetarian Breaded Fillets on a lightly greased baking tray and brush each fillet with the BBQ sauce using a pastry brush. To cook the breaded fillet, preheat oven to 200⁰C (Fan 180⁰C) or Gas mark 6, from Defrosted: 5-6 minutes Frozen: 8-10 minutes. Once cooked, slice each fillet at a 45-degree angle.
- To plate up, divide the watercress, asparagus, tomato, corn, fresh chili between each plate, drizzle each dish with the dressing and then garnish with the dukkah, cracked black pepper and serve with lime segments and Lebanese bread.
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Chef's Tip
To add that extra level of texture to our bbq breaded fillet and corn vegetable salad nacho bowl recipe, you can add some roasted nuts such as cashew, natural peanuts or pulses like kidney beans.
PORTION INFORMATION
Energy | Fat | Saturates | Sugars | Salt |
---|---|---|---|---|
1830 kJ 437 kcal | 16.0 g | 2.7 g | 13.1 g | 1.75 g |
22%* | 23%* | 14%* | 15%* | 29%* |
of an adults Reference Intake (RI)*
Energy per 100g: 499 kJ / 119 kcal
NUTRITION VALUES
Typical Nutrition Values | Per 100g | Per serve | Adult RI | % RI* |
---|---|---|---|---|
Energy kJ | 518 | 1830 | ||
Energy kcal | 124 | 437 | 2000 | 22% |
Fat g | 4.5 | 16.0 | 70 | 23% |
of which saturates g | 0.8 | 2.7 | 20 | 14% |
Carbohydrate g | 12.5 | 44.0 | 260 | 17% |
of which sugars g | 3.7 | 13.1 | 90 | 15% |
Fibre g | 2.9 | 10.3 | - | - |
Protein g | 6.8 | 24.0 | 50 | 48% |
Sodium g | 0.20 | 0.70 | 2.4 | 29% |
Salt g | 0.50 | 1.75 | 6 | 29% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.