zoom Naan flatbreads with spinach & caramelised onion
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    Naan flatbreads with spinach & caramelised onion

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    Naan flatbreads with spinach & caramelised onion

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes

    Serves: 2

    Ingredients

    1½ tbsp vegetable oil
    1 onion, halved and finely sliced
    450g pack spinach
    1 tsp cumin seeds
    ½ tsp black onion seeds
    Pinch of dried chilli flakes
    2 garlic cloves, finely sliced
    2 The Spice Tailor Plain Naans
    1 tsp Waitrose Cooks’ Ingredients Tamarind Paste
    2 tbsp natural yogurt
    Large handful pomegranate seeds

    Method

    1. Preheat the oven to 180°C, gas mark 4. Put 1 tbsp oil in a large frying pan over a medium-high heat. Fry the onion with a pinch of salt, stirring regularly, for 10 minutes, until deep golden. Drain on kitchen paper.

    2. Meanwhile, put the spinach in a large colander and pour over just-boiled water from the kettle to wilt (you may need to do this in 2 batches). Rinse under the cold tap, then squeeze out as much excess water as possible. Drain thoroughly on kitchen paper.

    3. Add the remaining ½ tbsp oil to the frying pan and toss in the spices and garlic. Fry for 1 minute until fragrant, then add the spinach plus a pinch of salt. Cook, stirring, for 2-3 minutes until any excess water has evaporated.

    4. Splash the naans with a little cold water and bake in the oven for 3-4 minutes. Remove and top each with the spinach, onion, tamarind paste, a drizzle of yogurt, and the pomegranate seeds.

    Cook’s tip

    If you fancy a more substantial meal, top the fl atbreads with some crumbled feta instead of yogurt.

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    This recipe appeared within the September 2018 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose stores

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