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!
- 20 mins preparation
- 20 mins cooking
- Serves 4
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Ingredients
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
Method
Avocado naan with pumpkin, feta and swiss chard
- 1In a jug, combine milk, sugar and yeast. Set aside for 10 minutes until frothy.
- 2Sift flour and salt into a large bowl. Stir in extra sugar. Add avocado, egg, olive oil and yeast mixture. Mix to make a dough.
- 3Turn 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).
- 4Place pumpkin slices in a steamer basket over a saucepan of simmering water. Steam for 2-3 minutes until just tender, then set aside.
- 5Roughly chop chard and place in a large bowl. In a small bowl, combine olive oil and garlic. Toss through chard.
- 6Preheat oven to 220°C and preheat two oven trays.
- 7Punch 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.
- 8Bake, 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.
