Prep: 15 mins Cook: 10 mins Makes: 1

Ingredients:
300g frozen chips
60g shredded mozzarella
Red Band Shortening (for frying)
100g tomatoes (diced)
30g red onion (diced)

Pesto:
1 bunch basil
1 garlic clove
20g grated parmesan cheese
20g pine nuts (toasted)
60mL extra virgin olive oil
Salt & pepper to taste

Balsamic Mayo:
100g Oli & Vine Whole Egg
Mayonnaise
15mL balsamic vinegar
5mL Dijon mustard
Salt & pepper to taste

Method:
1. Balsamic Mayo: Combine the Oli & Vine Mayo, balsamic vinegar and Dijon mustard in a bowl. Season to taste.
2. Pesto: In a food processor, blend the basil, garlic, parmesan and pine nuts until roughly chopped. Gradually add the oil in a steady stream
until well combined.
3. Cook chips in deep fryer filled with Red Band Shortening. Fry until golden and season with salt.
4. Place cooked chips on a tray, top with mozzarella and basil pesto then place under grill until cheese is melted and golden.
5. Drizzle the balsamic mayo over the fries, top with the tomato & onion.