Date posted: 16/11/2018

Mission Foods’ vibrant take on street food

  • Serves 1
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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


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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.
  1. Put all the ingredients for the hummus into a food processor and blend until smooth, set aside to cool.
  2. Slice and roast the vegetables in the oven on a medium heat until they have softened.
  3. Warm the Mission Naan Bread in the oven on a medium heat until soft.
  4. Spread generously with the carrot & cumin hummus mixture.
  5. Top with spinach.
  6. Add a spoonful of the roasted vegetables mix.
  7. Finish with a sprinkling of the fresh coriander and a drizzle of olive oil.
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