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.
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