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Ingredients

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CARAMELISED PEARS:

  • Pears (peeled) 160.0 g
  • Sugar 30.0 ml
  • Water 30.0 ml

NACHOS :

  • Tortilla wrap 65.0 g

GUACAMOLE:

  • Avocado (mashed) 1.0 pc
  • Fresh lemon juice 5.0 ml

CHORIZO SAUSAGE

  • Chorizo 60.0 g

SALAD & DRESSING:

  • Hellmann's Honey and Mustard Salad Dressing 6 x 1L 30.0 ml
  • Whole-Grain mustard 5.0 ml

TO ASSEMBLE:

  • Baby salad leaves 20.0 g
  • Onions, red 10.0 g
  • Feta cheese 40.0 g
  • Fresh micro herbs 1.0 g

Crispy chorizo sausage, caramelised pears, nachos, guacamole and feta salad

...

Preparation

  1. CARAMELISED PEARS:

    • Add sugar and water into a pot and let it caramlise.
    • Add the pear and let it cook until its tender.
  2. NACHOS :

    • Use a small round cookie cutter and cut out 8 rounds.
    • Deep fry until golden, drain off excess oil.
    • Sprinkle with Robertson's Chip and potato seasoning.
  3. GUACAMOLE:

    • Mix all ingredients together.
  4. CHORIZO SAUSAGE

    • In a pan, fry thinly sliced Chorizo until crispy, drain on kitchen towel.
  5. SALAD & DRESSING:

    • Mix all ingredients together.
  6. TO ASSEMBLE:

    • Place baby salad leaves in a bowl.
    • Build on baby salad leaves, by placing the pears in between the leaves.
    • Spoon on the guacamole on the side of the bowl.
    • Scatter the chorizo sausage, red onion rings and feta on the salad.
    • Place in the discs of nachos.
    • Garnish with a few micro herbs.
    • Serve with Hellmann's Honey and Mustard dressing.
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