RECIPE: Naan Open Sandwich
NAAN OPEN SANDWICH
MAKES: 2
PREP TIME: 15 mins
COOKING TIME: 10 mins
Ingredients:
- 2 small chicken breasts
- 1 tbsp vegetable oil
- 1 tbsp curry powder
- 2 large naan breads
- 4 tbsp Opies Spicy Tomato Chutney
- Small handful shredded white cabbage
- 1 small red onion, finely sliced
- ¼ cucumber, thinly sliced
- Squeeze of lemon juice
- 6 cherry tomatoes, sliced
- Small handful baby spinach
- 4 tbsp natural yoghurt
- 1 tbsp mint sauce
- Coriander leaves (optional)
Method:
- Preheat the grill to high.
- Slice each chicken breast horizontally to make 4 thinner pieces. Sprinkle with curry powder and brush with oil. Grill until golden on both sides and cooked through, about 10 minutes total. Leave to cool slightly, then shred.
- Place the cabbage and red onion in a bowl. Pour over boiling water and leave for 5 minutes, then drain well. Add sliced cucumber, a squeeze of lemon juice, and a pinch of salt. Toss and set aside.
- Combine the natural yoghurt with mint sauce in a small bowl.
- Lightly brush naan breads with water and grill until warm and just starting to crisp. Place each on a serving plate.
- Spread each naan with spicy tomato chutney. Top with baby spinach, the cabbage and onion salad, shredded chicken, and cherry tomatoes. Drizzle with yoghurt sauce and garnish with coriander leaves if using.
- Serve immediately with extra chutney on the side.
Recipe courtesy; www.bennettopie.com
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