Recipe in collaboration with Esther Samson
Preparation time: 10 minutes
Yield 2-4 servings
Crunchy, smoky, herbaceous, salty and juicy: there's no shortage of words to describe these nachos, which can be enjoyed as a starter or a main course, whether for a solo evening or to share with friends.
With no melted cheese, guacamole, sour cream or salsa, our Ibiza Paprika sauce from theAccent Sauce Collection gives it an irresistible, healthier flavour. Your present and future nachos won't be able to live without it!
INGREDIENTS
- 250 g nacho-style corn chips
- 60 ml (1/4 cup) black olives, sliced
- 2 Lebanese cucumbers, cubed
- 1/2 red onion, chopped
- 125 ml (1/2 cup) feta cheese, crumbled
- 60 ml (1/4 cup) Maison Orphée'sIbiza Paprika Accent Sauce
- Sprigs of fresh dill, to taste
PREPARATION
- Scatter the chips onto a serving dish, then top with the olives, cucumbers, red onions and feta cheese.
- Add the Ibiza Paprika Accent Sauce to finish before scattering the dill over the top of the nacho.
- Serve as is.
We suggest this vegetarian recipe for nachos, but there's nothing to stop you customizing it to your taste by adding a protein of your choice or even more vegetables!
Photo credits: Pub Photo