Roasted Vegetable Naan with Curry, Apple and Arugula
Portions:
20Preparation Time:
Cooking Time:
Ingredients
1 bag (2kg)
Arctic Gardens Market Harvest Seasoned Roastable Vegetables 2kg
1 can (2,84 L - 100oz),
Arctic Gardens Chickpeas
, rinsed and drained
8-10 cloves garlic, de-germed
75 ml (1/3 cup) honey
150 ml (2/3 cup) cider vinegar
150 ml (2/3 cup) olive oil
37.5 ml ml (21⁄2 tbsp) curry powder
Salt and freshly ground pepper
20 naan breads
5 apples, sliced
7 cups baby arugula
400 ml (1 2/3 cup) plain Greek yogurt
Preparation
1. Preheat oven to 450°F (230°C)
2. Spread roasting vegetable blend on an oiled baking sheet. Bake for 20 to 25 minutes*.
3. In a food processor, blend chickpeas with garlic, honey, vinegar, oil, curry powder, salt and pepper. Process until smooth. Adjust seasoning if necessary.
4. Reheat naan breads in the oven during the last 3-4 minutes of cooking.
5. Remove from oven and place one naan on each plate. Top half of each naan with about 30 mL (2 tbsp.) of curried hummus. Divide the apple slices, arugula and roasted vegetables among the hummus. Add a few spoonfuls of yogurt. Fold in half and serve.
* If you choose to use a combi oven, remember to adjust the cooking time accordingly.
Note: Save the remaining curry hummus for another use or to make more naan filling.
