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You are here: Home / Recipes / World Bread / Naan / Naan bread with sweet potato spread, trout, avocado, hazelnuts, peas, and garden cress

5 Filed Under: Naan

Naan bread with sweet potato spread, trout, avocado, hazelnuts, peas, and garden cress


Ingredients

For 4 naan breads
  • 167 g Mix for naan
  • 94 ml water (room temperature)
  • 8 ml olive oil
  • When working on your dough, always sprinkle flour over the work surface/roll of dough/dough.
For the sweet potato spread
  • 400 g sweet potato
  • 1 tbsp olive oil
  • ½ chilli pepper
  • 150 g canned chickpeas
  • 2 garlic cloves
  • ¼ tsp turmeric
  • ¼ tsp garlic powder
  • ¼ tsp curry powder
Other
  • 2 avocados
  • 100 g peas (canned or fresh)
  • Handful of roasted hazelnuts
  • 4 smoked trout fillets
  • 1 pack of watercress or garden cress
  • Salt and pepper

Preparation

Make the sweet potato spread

STEP 1

Peel the sweet potatoes, cut them into small cubes, and cook them in a bowl of salted water until tender. Drain the potatoes and let cool for a while.

STEP 2

Put them in a mixing bowl together with the oil, half a chilli pepper, the drained chickpeas, garlic cloves, and the herbs.

STEP 3

Mix well until smooth. If the spread is too thick, add some of the liquid from the chickpeas. Season with salt, if needed.

STEP 4

You can store the sweet potato spread for a few days in a well-sealed storage container in the fridge.

Make the naan breads

STEP 5

Add mix, water, and oil together and knead for 5 minutes by hand or in a food processor until you have a smooth dough.

STEP 6

Cover the dough with a tea towel. Let rise at room temperature for 60 minutes. Divide the dough into 4 pieces and shape them into balls. Cover and let rise at room temperature for 10 minutes.

STEP 7

Roll the balls of dough out into an oval shape (12 cm x 18 cm). Place an anti-stick pan over medium heat. Fry until both sides of the naan are golden brown.

Finish the recipe

STEP 8

Peel the avocados, remove the pits, and cut the flesh into thick slices.

STEP 9

Drain the peas and pat dry. If you use fresh peas, shell and cook them in a bowl of salted water until tender.

STEP 10

Chop the nuts coarsely and toast them in a pan.

STEP 11

Cover the naan bread with the sweet potato spread, avocado slices, peas, and a trout fillet. Garnish with the toasted nuts, garden cress, pepper, and salt.

5

Filed Under: Naan

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