Naanzanella Salad
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Naanzanella Salad
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A Middle Eastern-Mediterranean twist on panzanella salads that swaps stale bread— 'pane' in Italian—for toasted naan pieces, mixed with fresh mint and cilantro, cucumbers and tomato, mango and peach slices, served with a side of homemade lemon yogurt dressing.
Ingredients
Add all ingredients to a food processor and process until smooth.
Refrigerate until ready to use.
Thoroughly combine all ingredients together in a mixing bowl and refrigerate until ready to use.
Cut both pieces of naan into 2" squares or small triangular pieces.
Heat a sauté pan over medium heat and add olive oil to pan. Cook naan for approximately 2 minutes on each side, until golden and crispy. Let cool on a paper towel-lined plate.
On each of 4 plates, spoon lemon yogurt and drizzle with spicy mango mint chutney. Divide crispy naan pieces onto each plate.
In a mixing bowl, combine peaches, pears, tomatoes, cucumber, baby greens, and sunflower seeds. Toss together with a splash of olive oil and season with flaky sea salt. Top each plate with salad mixture. To really enjoy the complexity of this salad, be sure to get a little bit of everything in each bite.
