Naan with lentil ‘caviar’
Ingredients
- 1⅓ cups (340 g) low-fat natural yogurt
- 2 cloves garlic, chopped
- 1 can green lentils, about 300 g, drained
- ½ telegraph cucumber, finely chopped
- ½ green capsicum, seeded and cut into fine dice
- 1 ripe tomato, finely chopped
- 1 tablespoon chopped fresh mint
- ¼ teaspoon ground cumin, or to taste
- large pinch of curry powder
- juice of ½ lemon
- 2 tablespoons extra virgin olive oil
- salt and cayenne pepper
- 4 individual plain naan, cut into wedges
- leaves from 3–4 sprigs of fresh mint
- ¼ cup (7 g) fresh coriander leaves
- few rocket leaves
- 2 carrots, grated
- 2 tablespoons chutney of choice or lime pickle
Preparation
- Preheat the grill. Mix together all the ingredients for the lentil ‘caviar’ and season with salt and cayenne pepper to taste.
- Sprinkle the naan with water, then place under the grill and toast for 1 minute on each side.
- Transfer them to individual plates. Spoon the lentil ‘caviar’ over the warm breads, dividing it equally among them.
- Sprinkle with mint, coriander and rocket leaves and grated carrots. Serve at once, with chutney or lime pickle on the side.
Serves 4
Preparation: About 15 minutes
Cooking: About 15 minutes
