Barbecued chicken nachos

Serves: 4 Prepare & Cook:

Ingredients

  • 2 avocados, chopped
  • 1 tsp sumac
  • juice of 1 lemon
  • 2 tbsp pine nuts, toasted
  • 5 wholemeal Arabic breads, cut into triangles
  • 400g spinneysFOOD Chick Peas, drained
  • 100g cooked chicken, shredded
  • 100g Monterey Jack, grated
  • 100g spinneysFOOD Cheddar, grated
  • 80g labneh
  • 80g pico de gallo
  • 4 radishes, thinly sliced
  • 2 spring onions, chopped
  • 2 tbsp sliced fresh or pickled jalapeños

Method

  1. Thirty minutes before you’re ready to cook, light the barbecue.
  2. Put the avocado, sumac and lemon juice in a bowl. Season and mash together, then stir in the pine nuts.
  3. Grill the bread on the barbecue for 5 minutes, turning halfway, until golden and crisp.
  4. Arrange in a roasting tray. Scatter with the chick peas, shredded chicken and cheese. Cover with the lid or foil and cook for 5 minutes until the cheese has melted.
  5. Dollop the labneh, pico de gallo and mashed avocado onto the nachos. Scatter with the radishes, spring onions and jalapeños to serve.

Also Try

You might like one of these related recipes