Indian Loaded Naanachos

Prep
15 mins

Cooking
30 mins

Serves 2

Indian Spiced

Ingredients

Serves: 2

1 tub of Florette Indian coleslaw

400g tin chickpeas, drained

1 tbsp olive oil

½ tsp cumin seeds

½ tsp medium curry powder

2 naan breads of your choice, cut into triangles

1 tbsp butter, melted

150g grated cheddar

150g tomatoes, chopped

½ red onion, finely chopped

Handful coriander, chopped

150ml natural yogurt

½ a clove garlic, crushed

1 tsp mint sauce

Handful of Florette mixed salad

Salt and pepper

Mix the tomatoes, red onion and coriander to make the salas, season well with salt and pepper.
Mix the yoghurt, garlic and mint sauce to make the dressing.
Preheat your oven to 200C /gas 6.
Toss the drained chickpeas in the oil and ½ tsp of salt then spread out on a baking tray. Cook for 30 minutes then toss in the cumin seeds and curry powder, and cook for another 2-3 minutes.
To create your naanachos cut the naan breads into triangles and brush with melted butter. Spread out on a baking tray and cook for 15 minutes until crisp and golden.
Cover a large ovenproof plate or serving dish with the Florette salad leaves then lay the cooked naanachos on top.
Scatter over the cheese and ¾ chickpeas, and put back in the oven for 5 minutes
until the cheese has melted.

BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!