nacho bowl served with sauce

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

Submitted by Anna Roig on Wed, 07/01/2020 - 11:15

INGREDIENTS

10x GARDEN GOURMET® Vegetarian Breaded Fillets

100g BBQ sauce

350g asparagus, trimmed

250g green tomatoes, sliced

250g 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

  1. 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.
  2. 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.
  3. To make the jalapeño yoghurt, place the yoghurt, pickled jalapeños in a bowl, using a hand-held blender, blend until smooth.
  4. 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.
  5. 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.
  6. 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.

Related Product

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

FatSaturatesSugarsSalt

1904 kJ

455 kcal

16.1 g2.7 g12.5 g1.78 g
23%*23%*14%*14%*30%*

 

*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.

NUTRITION VALUES

Typical Nutrition ValuesPer 100gPer serveAdult RI% RI*

Energy kJ

5571906  

Energy kcal

133455200023%

Fat g

4.716.17023%

of which saturates g

0.82.72014%

Carbohydrate g

14.248.726019%

of which sugars g

3.712.59014%

Fibre g

3.010.2--

Protein g

6.923.65047%

Sodium g

0.210.712.430%

Salt g

0.521.78630%

 

*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.

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