Videhis VeggieTable

Distinguished Vegetarian Cuisine With Flavours From Around the World.

Super Salad Naanwich

Do you have those days where your food cravings are just bizarre.  I have many of those 😉 where I feel for a fresh light crunchy bite, and then my mouth starts to water at the thought of a nice chilly dressing and then I think, I’ll just cook a curry with some lekker rustic plain naans.  Well…this food war, is definitely the inspiration for this creation 🙂 Check out the Fab Foodie options below.   From me to you with love…

super-salad-naanwich-by-videhi

Preparation:  15 minutes     Cooking time: Almost None     Serves:  4

INGREDIENTS

4 Naans

Sauce

¾ cup (180ml) Greek Yoghurt (vegetarian option)

2 tbsp (30ml) Coriander leaves finely chopped

2 tbsp (30ml) finely chopped onion

2 tbsp (30ml) Fresh mint finely chopped

1 tbsp (15ml) finely chopped green chillies

1 tsp (5ml) freshly grated ginger

½ tsp (2.5ml) cumin seeds – roasted & ground

½ – 1 tsp (2.5ml – 5 ml) salt (adjust accordingly)

Or

Vegan Sauce Option

1 can chickpeas (drained and rinsed)

30ml fresh lemon juice

1 clove garlic

50ml water (adjust for a nice consistency)

3 tbsp  (45ml) olive oil  (add more or less as you like)

2 tbsp (30ml) Coriander leaves finely chopped

2 tbsp (30ml) finely chopped onion

2 tbsp (30ml) Fresh mint finely chopped

1 tbsp (15ml) finely chopped green chillies

1 tsp (5ml) freshly grated ginger

½ tsp (2.5ml) cumin seeds – roasted & ground

½ – 1 tsp (2.5ml – 5 ml) salt (adjust accordingly)

Filling

1 small purple cabbage – washed & shredded

2 small carrots – washed peeled & finely julienned

1 small cucumber – sliced into ribbons with a veg peeler

1 small green bell pepper – washed, deseeded & julienned

1 very small pineapple – peeled, cored and finely sliced

2 avocados – peeled, pitted & sliced

This is How 🙂

Start by mixing all the sauce ingredients into a bowl and keep this aside

For the vegan sauce option:  add chickpeas, lemon juice and garlic to a food processor. Use the pulse action for about 3 or 4 times.  Scrape the sides and bottoms bringing it altogether and proceed to blend for another minute or two.  Add the water as you blend until you have a nice smooth consistency.  Spoon this mixture into a big bowl.  Add the coriander leaves, onions, mint leaves, chilies, ginger, cumin seeds and salt.  Give it a good mix and keep aside.

Wash and cut the filling ingredients as indicated in the recipe

Depending on the shape of the naans – reshape by cutting off the narrow side (pair the narrow pieces to form sandwiches…naanwiches)

Layer the filling as desired on half of the naan

Top with a good few dollops yoghurt or vegan sauce

Flip over and cover, forming a sandwich, and there we go a, crunchy hearty salad naanwich

Fab Foodie options 🙂  replace naan with any flat breads  of your choice or 100% rye bread

Healthy Tip!  For a low carb or NO Carbohydrate diet option, omit breads and replace with crispy or butter lettuce.  Pack the filling in the leaves, with a few dollops of sauce – carefully wrap them up and there you go.  A super healthy lettuce wrap.

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This entry was posted on February 6, 2017 by in Vegetarian.
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