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.
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