Greek-style nachos

Greek-style nachos
  • Serves icon Serves 6
  • Time icon Hands-on time 30 min

This sharing-style tray bake puts a pot of houmous to good – and surprising – use. Just layer all the ingredients up, top with halloumi and pop under the grill until crispy and golden.

Nutrition: per serving

Calories
483kcals
Fat
33.5g (8.3g saturated)
Protein
12g
Carbohydrates
31g (3.5g sugars)
Fibre
5.2g
Salt
2.2g
Calories
483kcals
Fat
33.5g (8.3g saturated)
Protein
12g
Carbohydrates
31g (3.5g sugars)
Fibre
5.2g
Salt
2.2g

Ingredients

  • 150g chopped pitted green olives
  • 1 finely sliced red onion
  • 250g chopped cherry tomatoes
  • Finely grated zest and juice of ½ lemon
  • Drizzle of olive oil
  • 200g bag tortilla chips
  • 200g halloumi
  • 200g pot of houmous

Method

  1. Heat the grill to medium. In a bowl, combine the olives, red onion, cherry tomatoes, the finely grated zest and juice of ½ lemon and a drizzle of olive oil, then season with salt and pepper.
  2. Spread half the 200g bag tortilla chips in a baking tray or shallow baking dish. Spoon over half the tomato mixture, 100g of grated halloumi and half the pot of houmous.
  3. Top with the rest of the bag of tortilla chips, tomato mixture and the rest of the pot of houmous, then arrange 100g of sliced halloumi over the top. Grill for 8-10 minutes until the halloumi is golden, then serve

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