Do you have those days where your food cravings are just bizarre. I have many of those 😉 where I feel for a fresh light crunchy bite, and then my mouth starts to water at the thought of a nice chilly dressing and then I think, I’ll just cook a curry with some lekker rustic plain naans. Well…this food war, is definitely the inspiration for this creation 🙂 Check out the Fab Foodie options below. From me to you with love…
Preparation: 15 minutes Cooking time: Almost None Serves: 4
INGREDIENTS
4 Naans
Sauce
¾ cup (180ml) Greek Yoghurt (vegetarian option)
2 tbsp (30ml) Coriander leaves finely chopped
2 tbsp (30ml) finely chopped onion
2 tbsp (30ml) Fresh mint finely chopped
1 tbsp (15ml) finely chopped green chillies
1 tsp (5ml) freshly grated ginger
½ tsp (2.5ml) cumin seeds – roasted & ground
½ – 1 tsp (2.5ml – 5 ml) salt (adjust accordingly)
Or
Vegan Sauce Option
1 can chickpeas (drained and rinsed)
30ml fresh lemon juice
1 clove garlic
50ml water (adjust for a nice consistency)
3 tbsp (45ml) olive oil (add more or less as you like)
2 tbsp (30ml) Coriander leaves finely chopped
2 tbsp (30ml) finely chopped onion
2 tbsp (30ml) Fresh mint finely chopped
1 tbsp (15ml) finely chopped green chillies
1 tsp (5ml) freshly grated ginger
½ tsp (2.5ml) cumin seeds – roasted & ground
½ – 1 tsp (2.5ml – 5 ml) salt (adjust accordingly)
Filling
1 small purple cabbage – washed & shredded
2 small carrots – washed peeled & finely julienned
1 small cucumber – sliced into ribbons with a veg peeler
1 small green bell pepper – washed, deseeded & julienned
1 very small pineapple – peeled, cored and finely sliced
2 avocados – peeled, pitted & sliced
This is How 🙂
Start by mixing all the sauce ingredients into a bowl and keep this aside
For the vegan sauce option: add chickpeas, lemon juice and garlic to a food processor. Use the pulse action for about 3 or 4 times. Scrape the sides and bottoms bringing it altogether and proceed to blend for another minute or two. Add the water as you blend until you have a nice smooth consistency. Spoon this mixture into a big bowl. Add the coriander leaves, onions, mint leaves, chilies, ginger, cumin seeds and salt. Give it a good mix and keep aside.
Wash and cut the filling ingredients as indicated in the recipe
Depending on the shape of the naans – reshape by cutting off the narrow side (pair the narrow pieces to form sandwiches…naanwiches)
Layer the filling as desired on half of the naan
Top with a good few dollops yoghurt or vegan sauce
Flip over and cover, forming a sandwich, and there we go a, crunchy hearty salad naanwich
Fab Foodie options 🙂 replace naan with any flat breads of your choice or 100% rye bread
Healthy Tip! For a low carb or NO Carbohydrate diet option, omit breads and replace with crispy or butter lettuce. Pack the filling in the leaves, with a few dollops of sauce – carefully wrap them up and there you go. A super healthy lettuce wrap.