BBQ SCHNITZEL & SALAD NACHO BOWL

Name: BBQ SCHNITZEL & SALAD NACHO BOWL
Total time: 35 s
Yield: 10
Ingredients: 10 pieces HARVEST GOURMET® Schnitzel,100 grams BBQ sauce,350 grams asparagus trimmed,250 grams green tomatoes sliced,250 grams oxheart tomatoes sliced,40 grams watercress sprigs,5 pieces corncobs kernels sliced,4 pieces large wholemeal Lebanese breads cut into strips,3 pieces limes cut into segments to serve,2 1/2 teaspoons black chia seeds,2 1/2 pieces fresh jalapeño chilli finely sliced,2 tablespoons Dukkah (Dukkah is a blend of nuts seeds and spices. It originated in North Africa),1 tablespoon extra virgin olive oil,1 ounce Cracked black pepper to tast,500 grams low fat natural Greek-style (thick) yoghurt,25 grams Chipotle Paste

Preparation time
35 min
Difficulty Easy
Number of servings
10

This BBQ Schnitzel Nacho Bowl recipe is piled high with sweet and smoky flavours and varying textures making it a sure fire hit when it comes to satisfying the most diverse of taste buds. What's more, it makes a great sharing platter in the warmer months!

Ingredients

10 pieces HARVEST GOURMET® Schnitzel
100 grams BBQ sauce
350 grams asparagus, trimmed
250 grams green tomatoes, sliced
250 grams oxheart tomatoes, sliced
40 grams watercress sprigs
5 pieces corncobs, kernels sliced
4 pieces large wholemeal Lebanese breads, cut into strips
3 pieces limes, cut into segments to serve
2 1/2 teaspoons black chia seeds
2 1/2 pieces fresh jalapeño chilli, finely sliced
2 tablespoons Dukkah (Dukkah is a blend of nuts, seeds and spices. It originated in North Africa)
1 tablespoon extra virgin olive oil
1 ounce Cracked black pepper, to tast
500 grams low fat natural Greek-style (thick) yoghurt
25 grams Chipotle Paste

Preparation

1

Preheat oven to 180°C. Place the bread on large baking trays, lightly brush with the oil and sprinkle each with chia seeds. Cook for 8 minutes or until crisp. Set aside.
2

Heat a large frying pan over high heat, add the corn and cook for 4–5 minutes or until lightly charred then hold the corncob standing up and cut down the sides, removing kernels as you work round.
3

To make the jalapeño yoghurt, place the yoghurt, pickled jalapeños in a bowl, using a hand-held blender, blend until smooth.
4

Place the asparagus in a large saucepan of boiling water and cook for 2 minutes. Remove, refresh under cold water and shave with a peeler.
5

Place the HARVEST GOURMET Schnitzel on a lightly greased baking tray and brush each fillet with the BBQ sauce using a pastry brush. To cook the breaded fillet, preheat oven to 180⁰C, from Defrosted: 9-12 minutes Frozen: 12-15 minutes. Once cooked, slice each fillet at a 45-degree angle.
6

To plate up, divide the watercress, asparagus, tomato, corn, fresh chili between each plate, drizzle each dish with the dressing and then garnish with the dukkah, cracked black pepper and serve with lime segments and Lebanese bread.