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Greek style nachos

30 minutes (20 minutes)

Serves 4

Souvlaki bread is available from some supermarkets and fruit and vegetable stores.
For added wholegrains, replace with 2 wholemeal Lebanese bread rounds.

500g lean beef mince
1 large onion, finely chopped
2 cloves garlic, crushed
2 teaspoons dried oregano leaves
1½ teaspoons ground allspice
140g tub (1/2 cup) no added salt tomato paste
1 reduced salt vegetable stock cube, crumbled
425g can no added salt kidney beans, drained and rinsed
2 zucchini, cut into 1cm pieces
½ cup reduced fat Greek yoghurt
1 tablespoon chopped fresh mint
1 small Lebanese cucumber, halved lengthways, thinly sliced
250g punnet cherry tomatoes, quartered

Pita Crisps

2 Souvlaki bread rounds (see Tip)
1 tablespoon olive oil
1 clove garlic, crushed

To make pita crisps, cut bread into small triangles Brush both sides of triangles with combined oil and garlic. Place on a large baking tray in a single layer. Bake in 180C oven (fan-forced) for 7-8 minutes or until crisp and light golden. Remove. Cool on trays.
Heat a lightly oiled, large, non-stick frying over a high heat. Add mince, onion and garlic. Cook for 8-10 minutes, using a wooden spoon to break up mince, until browned all over. Add oregano, allspice and tomato paste. Stir over heat a further minute.
Stir in 1 ½ cups water and stock cube. Bring to the boil. Reduce heat, simmer uncovered for 5 minutes. Stir in zucchini and beans. Simmer for a further 5-8 minutes, or until thick.
Combine yoghurt with cucumber and mint in a small bowl.
Divide pita crisps and mince mixture between 4 shallow bowls. Serve topped with yoghurt and tomatoes. Garnish with mint leaves, if desired.

Greek style nachos

Ingredients

Method

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