Nachos with a difference
With Nutritionist Jess Blair
½ small red onion, chopped
1 cup canned brown lentils,
1 packet corn chips (no salt)
2 tbsp finely chopped olives
100g feta, crumbled
1 cup avocado, mashed
juice of 1 lemon
10-12 cherry tomatoes, for
hummus, for serving
3 cups spinach, for serving
Preheat oven to 180 C.
In a non-stick pan over low heat, brown the onion.
Add the lentils and cook until soft.
Add water if necessary to achieve a thick, sauce-like consistency.
Place corn chips in the oven, then cover with the lentil mixture.
Add chopped olives and crumbled feta.
Bake in the oven until corn chips are heated through, approximately 20 minutes.
Mash avocado with lemon juice and set aside.
To serve, add a dollop of avocado mixture, fresh cherry tomatoes, hummus and some spinach.
You could also add more vegetables as a side dish.
This recipe is featured in our February edition and is an extract from Wellness By Blair. For your chance to win a copy of this book, click here and complete the entry form.
To read the rest of our February issue click here.