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Ingredients

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CARAMELISED PEARS:

  • Pear, Peeled and Deseeded 1 pc
  • Sugar 30 ml
  • Water 30 ml

NATCHOS :

  • (1 small) tortlla wrap
  • Robertsons Chip & Potato Seasoning
    Robertsons Chip & Potato Seasoning
    1 g
    Added to cart: Robertsons Chip & Potato Seasoning

GUACAMOLE:

  • Avocado (mashed) 1 pc
  • Fresh lemon juice 5 ml
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    1 g
    Added to cart: Robertsons Veggie Seasoning

CHORIZO SAUSAGE

  • Chorizo 60 g

SALAD & DRESSING:

  • Hellmann's Honey and Mustard Salad Dressing 6 x 1L 30 ml
  • Wholegrain mustard 5 ml

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. NATCHOS :

    • 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 natchos.
    • Garnish with a few micro herbs.
    • Serve with Hellmann's Honey and Mustard dressing.