with confit tomato and avocado smash
Saffron Tree TOGETHER Naan Blend - see preparation method on the side of the tin for method and additional ingredients required.
For the avocado smash:
2 x ripe avocados
1 x red onion, finely chopped
Zest of a lemon
Juice of half a lemon
1 x red chilli, finely chopped
Salt & pepper to taste
For the confit tomatoes:
250g cherry tomatoes
1tbsp good quality olive oil
Pinch of salt & freshly ground pepper
2 tbsp pine nuts, toasted
1 tbsp fresh pomegranate
Handful of fresh coriander
Prepare the naan breads, following the recipe on the side of the tin. To make these vegan, we recommend to use almond milk and coconut yogurt to replace the dairy ingredients in the recipe. Other plant based milks and yogurts can also be used.
In a mixing bowl, mash the avocado. Add the finely chopped red onion, lemon juice, lemon zest, red chilli, and salt and pepper. Mix thoroughly.
Put the tomatoes in a mixing bowl, and add the olive oil, salt and pepper, and mix well to ensure the tomatoes are coated in the salty, peppery oil.
Transfer the tomatoes to a lined baking tray and place in a preheated oven at 200C / Gas 6 for 15 minutes. Remove from the oven, and set aside.
Place the naan breads on a serving plate. Add the avocado mix, then the confit tomatoes, and finally sprinkle the pine nuts, pomegranate and coriander on top.