Recipes
Date posted: 16/11/2018
Ingredients
| Mission mini plain or garlic & coriander naan | 1 |
| Ingredients for the carrot & cumin hummus: | |
| Carrots (peeled, diced and cooked in a mix of ½ water and ½ orange juice) | 500g |
| Minced garlic | 1 tsp |
| Crushed roasted cumin seeds | 1 tbsp |
| Olive oil | 1 tbsp |
| Ingredients for the roasted vegetable mix: | |
| Sliced red onion | 1 |
| Sliced red pepper | 1 |
| Sliced yellow pepper | 1 |
| Sliced courgette | 1 |
| Spinach leaves | top with |
| Fresh coriander | a sprinkling |
Method
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Naans are moving on from being the usual accompaniment to a curry dish. Instead, warm and top with roasted vegetables, hummus, fresh coriander and spinach for a twist on the open topped sandwich.- Put all the ingredients for the hummus into a food processor and blend until smooth, set aside to cool.
- Slice and roast the vegetables in the oven on a medium heat until they have softened.
- Warm the Mission Naan Bread in the oven on a medium heat until soft.
- Spread generously with the carrot & cumin hummus mixture.
- Top with spinach.
- Add a spoonful of the roasted vegetables mix.
- Finish with a sprinkling of the fresh coriander and a drizzle of olive oil.