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Onion Bhaji, Spiced Houmous, Roasted Squash Stuffed Naan Bread with Lime Pickle

Method

  1. Slice the butternut squash thinly and roast in the oven with salt, olive oil and a few cumin seeds for 10 mins.
  2. Mix the houmous with toasted cumin seeds and madras curry powder.
  3. Mix the yoghurt with garlic, mint, grated cucumber and lime juice.
  4. Chop the coriander.
  5. Fry the onion baths until crispy and keep warm.
  6. Assemble the naan as followed.
  7. Spread houmous over half of the naan and place butternut squash, onion bhaji, mint yoghurt, chopped coriander, lime pickle on the naan and fold in half.