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.