Preparation method
❶ Place the lamb's lettuce, arugula, watermelon and mint in a salad bowl with a splash of olive oil and mix together. Season with salt and pepper.
❷ Prepare the Mozzarella Sticks in the deep fryer for about 3 minutes at 180°C or 9-10 minutes in a preheated oven at 225°C.
❸ Divide the salad between the plates, top with the Mozzarella Sticks and finish with the balsamic cream and pecans. Serve immediately.

Ingredients
serves 4

20 Mozzarella Sticks
½ watermelon, diced
200 g arugula
150 g lamb's lettuce
115 g pecans,
coarsely chopped
70 g balsamic cream
15 g mint, finely chopped
olive oil
salt and pepper

A refreshing spring salad with an Italian twist! This salad with Mozzarella Sticks, strawberries, watermelon, mint, and a balsamic dressing is perfect for lunch or dinner.

Ingredients
serves 4

6 Red Hot Jalapeños
4 large sweet potatoes
200 g bean mix
(red kidney beans, lima beans,
black eyed beans)
150 g cheddar cheese
2 tsp chili powder
olive oil
Sriracha sauce
salt and pepper

For the garlic yoghurt
1 clove garlic
200 g Greek yoghurt
25 g chives, finely chopped

Preparation method
❶ Preheat the oven to 225°C. Rinse the sweet potatoes with water and poke holes all over each potato with a fork. Arrange the potatoes on a baking sheet lined with baking paper, drizzle with olive oil and the chili powder, then roast in the center of the oven for 40 minutes, until golden brown and done.
❷ Mix all the ingredients for the chive yoghurt in a bowl and season with salt and pepper.
❸ Prepare the Red Hot Jalapeños in the deep fryer for 2-3 minutes at 180°C or 10-12 minutes in a preheated oven at 225°C.
❹ Cut the roast sweet potatoes in half lengthways so you can fill them. Top each sweet potato half with the bean mixture, Red Hot Jalapeños and cheddar cheese. Return to the oven for 5 minutes, until the cheese is melted.
❺ Put a dollop of chive yoghurt on each sweet potato, top with Sriracha sauce and serve immediately.

Impress your guests with this flavorful roast sweet potato, seasoned with our Red Hot Jalapeños. Delicious with the addition of creamy cheddar cheese and served spicy Sriracha sauce, for that perfect balance of flavors.

Preparation method
❶ Chop the bottom end off of the lettuces and separate the leaves.
❷ Prepare the Nacho Cheese Bites in the deep fryer in about 3 minutes at 180°C or 8-9 minutes in the preheated oven at 220°C.
❸ Meanwhile, heat the tortillas for 8-10 minutes in a preheated oven at 150°C.
❹ Drain some of the liquid from the chili beans, heat a pan over low heat and heat the chili beans 2-3 in some of their own liquid until hot.  
❺ Top each tortilla with a romaine leaf, a spoonful of chili beans, diced tomatoes, two Nacho Cheese Bites and diced peppers. Finish with the spring onion and habanero dressing and serve with a wedge of lime.

Ingredients
serves 4

8 Nacho Cheese Bites
8 corn tortillas
2 baby romaine lettuces
2 beef tomatoes, sliced
2 yellow bell peppers, diced
2 spring onions, thinly sliced
2 limes, in wedges
400 g chili beans, drained
habanero sauce

Our crispy Nacho Cheese Bites, served on a bed of crunchy lettuce. Delicious for an extra crunchy and cheesy taste – the perfect snack for a party or as an easy, flavorful meal.

Preparation method
❶ Start with the arepas. Pour the water into a bowl, add the salt and gradually start adding the flour. Knead the mixture to obtain a smooth dough and let it rest for three minutes.
❷ Divide the dough into eight portions and shape them into ball. Use the palm of your hand to make a ten-centimeter circle.
❸ Heat some oil a skillet over medium heat and fry the arepas for 6-8 minutes on each side, until golden brown.
❹ Mash the avocados in a bowl and mix with the rest of the guacamole ingredients. Season to taste with salt and pepper.
❺ Prepare the Cheddar Cheese Bites in the deep fryer in about 3 minutes at 180°C or 9-10 minutes in the preheated oven at 225°C.
❻ Cut the arepas open and fill with a spoonful of guacamole, the Cheddar Cheese Bites, mango, red cabbage and radish. Garnish with cilantro and serve immediately.

Ingredients
serves 4

8 Cheddar Cheese Jalapeños
1 mango, diced
¼ red cabbage,
thinly sliced
100 g radishes, sliced
15 g cilantro,
finely chopped
salt and pepper

For the arepas
300 g cornmeal
450 ml water
1 tsp salt
olive oil

For the guacamole 
2 avocados
1 lime, juice only
½ red onion,
finely chopped
1 tsp chili flakes

Time for arepas: the famous tasty cornmeal rolls! Delicious with our Cheddar Cheese Jalapeños, sweet mango, creamy guacamole, and tangy pickled red onion, which together create a perfect balance of flavors. Every bite is a real explosion of flavor!

Preparation method
❶ Start with the chili & lime cucumber. To make the chili & lime cucumber, put all the ingredients in a bowl and mix together. Season to taste with salt and pepper set aside.
❷ Next, mix all the ingredients for the street corn salad. Season to taste with salt and pepper.
❸ For the queso, heat the butter in a saucepan over medium-high heat and sauté the garlic and onion for 2-3 minutes, until they start to turn translucent. Add the salt, cumin and cayenne pepper and heat for 10 seconds. Add ¾ of the milk and bring to a boil. In a bowl, mix the remaining milk with the cornstarch. Add the mixture to the sauce pan while stirring and keep stirring until the sauce starts to thicken. Heat the mixture on a low heat and fold in the cheese until melted.
❹ Prepare the Nacho Cheese Bites and Chili Cheese Nuggets in the deep fryer in about 3 minutes at 180°C or 8-9 minutes in the preheated oven at 220°C.
❺ Arrange the Nacho Cheese Bites and Chili Cheese Nuggets on a snack board. Serve the queso, chipotle sauce, street corn and chili & lime cucumber salad in small bowls and serve immediately.

Ingredients
serves 4

10 Nacho Cheese Bite Nuggets
10 Chili Cheese Nuggets
2 bell peppers, sliced
1/2 pineapple, in strips
100 g Chipotle sauce
salt and pepper

For the street corn salad
1 red bell pepper, diced
1 lime, juice only
1 red onion, finely chopped
1 jalapeño, finely chopped
150 g sweetcorn
3 tbsp sour cream
1 tsp paprika powder
1 tsp cumin

For the chili 
& lime cucumber 
½ cucumber, sliced
½ lime, juice only
1 tsp chili powder

For the queso 
1 onion, finely chopped
1 clove garlic
1 knob of butter
250 g cheddar cheese, grated
300 ml whole milk
1 tbsp cornstarch
1 tsp cayenne pepper
1 tsp cumin

This Mexican snack board is perfect for the al fresco dining season and sure to impress your guests! The Nacho Cheese Bites & Chili Cheese Nuggets beautifully combine with a fresh-spicy combination of chili and lime. Serve with a street corn salad and chipotle sauce for a real Mexican fiesta!