Avocado naan with pumpkin, feta and swiss chard

Serve up a family feast that’s so delicious, they won’t even notice how healthy it is!

By Jennene Plummer
  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Avocado naan with pumpkin, feta and swiss chard
  • 150 millilitre lukewarm milk
  • 1 teaspoon caster sugar, plus 1 teaspoon extra
  • 7 gram sachet dried yeast
  • 3 cup bread flour
  • 1/2 teaspoon salt
  • 1 ripe avocado, seeded, mashed
  • 1 egg, lightly beaten
  • 2 tablespoon olive oil
  • 1 kilogram pumpkin, peeled, thinly sliced
  • 1 bunch swiss chard, stems removed, blanched
  • 1 cup extra virgin olive oil
  • 4 clove garlic, crushed
  • 250 gram punnet cherry tomatoes, halved
  • 180 gram goat’s feta
  • 2 tablespoon pumpkin seeds
  • 1 tablespoon sumac
  • micro red radish leaves to serve


Avocado naan with pumpkin, feta and swiss chard
  • 1
    In a jug, combine milk, sugar and yeast. Set aside for 10 minutes until frothy.
  • 2
    Sift flour and salt into a large bowl. Stir in extra sugar. Add avocado, egg, olive oil and yeast mixture. Mix to make a dough.
  • 3
    Turn dough onto a lightly floured surface. Knead for 10 minutes until smooth and elastic. Transfer to an oiled bowl, cover and set aside in a warm place to prove for 1 hour (it will double in size).
  • 4
    Place pumpkin slices in a steamer basket over a saucepan of simmering water. Steam for 2-3 minutes until just tender, then set aside.
  • 5
    Roughly chop chard and place in a large bowl. In a small bowl, combine olive oil and garlic. Toss through chard.
  • 6
    Preheat oven to 220°C and preheat two oven trays.
  • 7
    Punch dough down and knead for a few minutes until smooth. Divide into six portions and roll each into a rectangle shape about 20cm long. Transfer to a sheet of baking paper, then lift onto preheated trays.
  • 8
    Bake, two at a time, for 3-5 minutes until puffed and just starting to turn golden. Top each with steamed pumpkin, tomatoes, crumbled feta and pumpkin seeds, then sprinkle with sumac. Bake for 4-5 minutes until golden, then serve scattered with chard and radish leaves.