Chilli Bean Nachos - Recipe by Alison Wright
Packed with plant protein and fibre, this delicious version of nachos will satisfy your taste bud...
14g mountain pepper leaves
10g lemon myrtle
1 bay leaf
4g black pepper
50g preserved lemon
100mL olive oil
40g local honey
3 garlic cloves
1 lamb rack, cut into 6
400g-600g lamb rump (6 slices)
Grilled Summer vegetables:
4 large tomatoes
2 cloves garlic
3 Tbs olive oil
1 Tbs sherry vinegar
Mixed bunch of basil, chives, dill and mint
6-8 Imperator carrots
1 Jerusalem artichoke
Vegetable oil – enough to deep fry
Salt and pepper to taste
100g labneh (strained yoghurt)
2 sprigs mint
1 tsp lemon juice, or more to taste
Blend marinade ingredients together in a food processor, or mortar and pestle.
Heat oven to 180 C and bake artichoke for 45-50 minutes.
Marinate lamb for a minimum of 20 minutes, overnight is ideal.
Slice all vegetables, except carrots, and marinate in olive oil and garlic. Grill on an open barbeque until tender.
Toss vegetables in herbs and dress with olive and sherry vinegar.
Steam carrots until tender.
Chop mint and mix with labneh and lemon.
Heat oil to 180 C. Finely slice artichokes and fry in hot oil for 1-2 minutes. Drain on kitchen paper towel and season with salt.
Charcoal grill lamb until desired doneness and allow to rest (note the cutlets will be quicker to cook than the rump).
Serve vegetables in a dish, place lamb on a serving plate, top with fresh dill and crispy fried Jerusalem artichoke.
Recipe provided by Hogget Kitchen