Naan bread with sweet potato spread, trout, avocado, hazelnuts, peas, and garden cress
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
- 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
Make the sweet potato spread
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.
Put them in a mixing bowl together with the oil, half a chilli pepper, the drained chickpeas, garlic cloves, and the herbs.
Mix well until smooth. If the spread is too thick, add some of the liquid from the chickpeas. Season with salt, if needed.
You can store the sweet potato spread for a few days in a well-sealed storage container in the fridge.
Make the naan breads
Add mix, water, and oil together and knead for 5 minutes by hand or in a food processor until you have a smooth dough.
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.
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
Peel the avocados, remove the pits, and cut the flesh into thick slices.
Drain the peas and pat dry. If you use fresh peas, shell and cook them in a bowl of salted water until tender.
Chop the nuts coarsely and toast them in a pan.
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.4