Greek Nachos

For the pita chips:

• 5 pita breads
• 30 ml (2 tbsp) olive oil
• 15 ml (1 tsp) of paprika
• 3 ml (½ tsp) onion salt
• 3 ml (½ tsp) garlic powder
• 1 ml (¼ tsp) ground pepper

For the nachos:

• 3 Italian tomatoes, diced into small cubes
• 1 Lebanese cucumber, cut into small cubes
• 75 ml (⅓ cup) Kalamata olives
• 75 ml (⅓ cup) crumbled feta cheese
• 60 ml (¼ cup) chopped red onions
• 30 ml (2 tbsp) olive oil
• Salt and pepper, to taste
• Tzatziki, flavored
• 1 bag (100 g) of Greek-style TVP Les Brutes
• 250 ml (1 cup) of water

For the pita chips:

1. Place the rack in the center of the oven. Preheat the oven to 180°C (350°F). Line a large baking sheet with parchment paper.
2. In a large bowl, mix the oil with the spices. Set aside.
3. Cut each pita into 8 triangles.
4. Add the pitas to the bowl and toss them well in the oil and spice mixture. Spread them out on the baking sheet.
5. Bake in the oven for about 12 minutes, turning the pitas halfway through, or until they are golden brown. Remove from the oven and set aside.

For the nachos:

1. Follow the rehydration instructions for our Greek-style PVT.
2. In a bowl, combine the tomatoes, cucumbers, olives, feta, red onions, and then the olive oil. Salt, pepper, and then mix.
3. In a large dish, add the tortilla chips, the TVP mixture, then the vegetable mixture. On top, add some tzatziki and serve.

Do not freeze

Recipe and photo: Les Brutes