Leftover Revamp ~ Greek Nachos

With just two of us in the house it can be really hard to not waste food.  One of our biggest pet peeves is throwing food away.  It is just so wasteful and I feel guilty throwing it away.

We always try to do better.  I’ve stopped cooking dinner one night a week and we just pull out all of the little containers in the fridge and we each make a plate with what’s available.  Somehow there’s always bits that still get thrown away.  Enter ~ Leftover Revamp.  I’m hoping you enjoy this and that it will become a regular feature on LSL.  The goal here is to take a leftover item or two and combine it with pantry items and staples from the fridge to create a completely different meal than the original.

On Easter Sunday we had a lovely lamb roast with all the fixings.  Of course, with a roast for just two, there were leftovers even though I got the smallest roast possible.  To completely change it up, I went ahead and created nachos.  Now I could have gone with a traditional Mexican nacho but instead I created a Greek style nacho.  This is lightened up with just a sprinkling of feta instead of a heavy layer of melted cheese and is topped with a tatziki sauce made with yogurt instead of a fattier sour cream.  All ingredients for this recipe were items I had on hand with the exception of the pita and the feta.  Not too shabby!

Give it ago next time you have some leftover lamb.  I think you’ll enjoy it as much as we did.

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Greek Nachos

Servings 2 large servings

Ingredients

Nachos

• 2 pita bread cut into wedges brushed with olive oil and toasted until crisp
• 1 cup thinly sliced pieces of leftover lamb roast
• 1/2 cup crumbled feta cheese
• 1 cup shredded lettuce
• 1/2 red pepper capsicum chopped
• 1/4 cup diced Mediterranean mix pitted olives approx. 3.5oz (100gr)
• 1/4 cup chopped pepperoncini banana peppers or similar
• Greek salsa recipe included
• Tatziki sauce recipe included

Tatziki

• 3/4 cup Greek yogurt
• 2 Lebanese cucumbers peeled seeded and chopped
• 2 large garlic cloves minced
• 1 tsp dill minced
• juice of 1/2 lime
• salt and pepper to taste

Greek Salsa

• 1 punnet grape tomatoes chopped
• 1 Lebanese cucumber seeded and chopped
• 1/2 small red onion diced
• 2 Tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp oregano
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 3 Tbsp olive oil

Instructions

Nachos

1. Toast pita chips in a 400*F (200*C) oven for 5 - 10 minutes.
2. Place lamb on a baking paper lined baking pan. Sprinkle with feta cheese and heat for 5 - 10 minutes in the oven. (can be done at the same time as the chips)
3. Assemble nachos on individual plates or set out each ingredient and let each diner pile their plate as they choose.

Tatziki

1. Combine all ingredients.

Greek Salsa

1. Combine tomato, cucumbers and red onion in a bowl.
2. In a separate bowl whisk together vinegar, Dijon mustard, oregano, salt and pepper. Once combined whisk continuously while adding the oil in. Dressing should emulsify.
3. Pour dressing over tomato mixture and toss to combine.

Recipe Notes

- Leftover salsa is great the next day for lunch used as a salad dressing.

- Be sure to remove the seeds from your cucumbers. The added water from the seeds will make the tatziki too runny.

- Keep a small empty jelly or relish jar with a tight fitting lid. They are great for making salad dressings. You can dump in the ingredients and shake to combine. It is harder to emulsify but sure adds convenience. Any extra dressing can be easily stored in the fridge to use on another day. Plus they clean up well in the dishwasher.