BBQ Breaded Fillet and Corn 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

INGREDIENTS

10 x Garden Gourmet Breaded Fillet Pieces

100g BBQ sauce

4 large wholemeal Lebanese breads, cut into strips

2½ tsp black chia seeds

350g asparagus, trimmed

250g green tomatoes, sliced

250g oxheart tomatoes, sliced

40g watercress sprigs

2 tbsp Dukkah (Dukkah is a blend of nuts, seeds and spices. It originated in North Africa)

1 tbsp extra virgin olive oil

5 corncobs, kernels sliced

2½ fresh jalapeño chilli, finely sliced

3 x limes, cut into segments to serve

Cracked black pepper, to taste

 

Chipotle Dressing

500g low fat natural Greek-style (thick) yoghurt

25g Chipotle Paste

METHOD

Prep Time: 10mins

Cook Time: 25mins

 

  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 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.

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.

NUTRITION INFORMATION

 This nacho bowl recipe provides 2 of your 5 a day.

Typical Values

Per 100g

Per Serve 

Reference Intake

% RI*

Energy

557 kJ

133 kcal

1906 kJ

455 kcal

8400 kJ

2000 kcal

23%

Fat

4.7g

16.1g

70g

23%

of which: saturates

0.8g

2.7g

20g

14%

Carbohydrate

14.2g

48.7g

260g

19%

of which: sugars

3.7g

12.5g

90g

14%

Fibre

3.0g

10.2g

-

-

Protein

6.9g

23.6g

50g

47%

Salt

0.52g

1.78g

6g

30%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).