This recipe is for people who love nacho’s but usually avoid eating them because they are too high in fat. This sauce recipe will give you 4-6 servings and it freezes well for a quick mid-week meal.

1 Lebanese Bread / Person

Olive Oil Spray

1 small Onion (Diced)

1/2 Green Capsicum (Diced)

1T each of Oregano, Paprika and Cumin

1 can Tomatoes

1 can Refried Beans

Jalepeno Chilis to taste

90g grated reduced fat cheese / person

Natural Yoghurt and Spring Onions to serve

Method

Cut Lebanese bread into chips, spray with olive oil and bake in a 180 degree oven until golden and crunchy. Set aside.

Saute onion until soft, add capsicum and saute for a futher minute. Add oregano, paprika and cumin and saute for 30 seconds. Add tomatoes and refried beans, stir to combine. Allow to simmer on low heat for 15mins.

To make nachos, arrange chips on a plate. Top with sauce, chilis, grated cheese, a dollop of yoghurt and spring onions.

Notes

To make a higher fat version of this, use full fat cheese and sour cream instead of yoghurt. Avocado would also be a nice addition. Add diced chicken breast for a non-vegetarian version.

Its the end of the week and it’s time to use the salad and vegetables left lingering in the crisper before I restock. This is what I came up with.

200g pumpkin (Cut into bite sized chunks)

1t Cumin

Cucumber (Sliced)

Red Onion (Sliced)

Tomato (Deseeded and Roughly Chopped)

Balsamic Vinegar

150g Turkish Bread

Olive Oil Spray

Method

Sprinkle each piece of pumpkin with cumin powder, spray with olive oil and bake at 180 degrees for about 30 minutes or until tender.

Split turkish bread in half, spray with olive oil and bake for 5-10 minutes or until golden.

Toss pumpkin through other salad ingredients, drizzle with balsamic vinegar and serve with turkish bread.

 Notes

Skin and seeds can be left on pumpkin when roasting, the skin is barely noticeble and the seeds add a nice crunch to the salad.

It is not necessary to deseed the tomatoes, I just like less liquid in my salads.

Roast pumpkin is a good addition to most green salads, also try adding kalamata olives and goats cheese for a healthy but higher fat version.