Naan can compare to this dinner, Chef! Golden pan-toasted naan bread is topped with tasty textures and flavours, including salty chorizo, charred bell pepper, briny olives, & pickled onions. Balanced with a creamy yoghurt drizzle.
Chorizo Flatbreads
Chorizo Flatbreads
with a yoghurt drizzle
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Fresh Coriander
- Low Fat Plain Yoghurt
- Naan Bread/s
- Naan Breads
- Pickled Onions
- Pitted Kalamata Olives
- Sliced Pork Chorizo
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Butter
- Seasoning (salt & pepper)
PEPPERS & CHORIZO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper until lightly charred, 3-4 minutes (shifting occasionally). In the final minute, add the chorizo. Fry until slightly warmed through, 1-2 minutes.
NAAN
Return the pan, wiped down, to medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan until golden, 1-2 minutes per side.
HERBED YOGHURT
To a bowl, add the yoghurt, and ½ the coriander. Loosen with a splash of water, and season.
SAVOUR THE FLAVOUR
Plate up the naan/s. Top with the pepper & chorizo, the onion, and the olives. Drizzle over the yoghurt. Scatter over the remaining coriander. Enjoy!
Bell Pepper - 1
Sliced Pork Chorizo - 50g
Naan Bread/s - 1
Low Fat Plain Yoghurt - 50ml
Fresh Coriander - 3g
Pickled Onions - 20g
Pitted Kalamata Olives - 20g
PEPPERS & CHORIZO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper until lightly charred, 3-4 minutes (shifting occasionally). In the final minute, add the chorizo. Fry until slightly warmed through, 1-2 minutes.
NAAN
Return the pan, wiped down, to medium heat with a drizzle of oil and a knob of butter. When hot, toast the naans until golden, 1-2 minutes per side.
HERBED YOGHURT
To a bowl, add the yoghurt, and ½ the coriander. Loosen with a splash of water, and season.
SAVOUR THE FLAVOUR
Plate up the naan/s. Top with the pepper & chorizo, the onion, and the olives. Drizzle over the yoghurt. Scatter over the remaining coriander. Enjoy!
Bell Pepper - 1
Sliced Pork Chorizo - 100g
Naan Bread/s - 2
Low Fat Plain Yoghurt - 100ml
Fresh Coriander - 5g
Pickled Onions - 40g
Pitted Kalamata Olives - 40g
PEPPERS & CHORIZO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper until lightly charred, 4-6 minutes (shifting occasionally). In the final minute, add the chorizo. Fry until slightly warmed through, 1-2 minutes.
NAAN
Return the pan, wiped down, to medium heat with a drizzle of oil and a knob of butter. When hot, toast the naans until golden, 1-2 minutes per side. You may need to do this in batches.
HERBED YOGHURT
To a bowl, add the yoghurt, and ½ the coriander. Loosen with a splash of water, and season.
SAVOUR THE FLAVOUR
Plate up the naans. Top with the pepper & chorizo, the onion, and the olives. Drizzle over the yoghurt. Scatter over the remaining coriander. Enjoy!
Bell Peppers - 2
Sliced Pork Chorizo - 150g
Naan Breads - 3
Low Fat Plain Yoghurt - 150ml
Fresh Coriander - 8g
Pickled Onions - 60g
Pitted Kalamata Olives - 60g
PEPPERS & CHORIZO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper until lightly charred, 4-6 minutes (shifting occasionally). In the final minute, add the chorizo. Fry until slightly warmed through, 1-2 minutes.
NAAN
Return the pan, wiped down, to medium heat with a drizzle of oil and a knob of butter. When hot, toast the naans until golden, 1-2 minutes per side. You may need to do this in batches.
MINTY YOGHURT
To a bowl, add the yoghurt, and ½ the coriander. Loosen with a splash of water, and season.
SAVOUR THE FLAVOUR
Plate up the naans. Top with the pepper & chorizo, the onion, and the olives. Drizzle over the yoghurt. Scatter over the remaining coriander. Enjoy!
Bell Peppers - 2
Sliced Pork Chorizo - 200g
Naan Breads - 4
Low Fat Plain Yoghurt - 200ml
Fresh Coriander - 10g
Pickled Onions - 80g
Pitted Kalamata Olives - 80g
Frequently Asked Questions
What is the preparation time for Chorizo Flatbreads?
The preparation time for Chorizo Flatbreads with a yoghurt drizzle is between 15 and 20 minutes.
What is the total time required to make Chorizo Flatbreads with a yoghurt drizzle?
The total time required to make Chorizo Flatbreads with a yoghurt drizzle is between 20 and 25 minutes.
How many servings does Chorizo Flatbreads provide?
4 servings
What are the main ingredients in Chorizo Flatbreads?
Bell Pepper, Bell Peppers, Fresh Coriander, Low Fat Plain Yoghurt, Naan Bread/s, Naan Breads, Pickled Onions, Pitted Kalamata Olives, Sliced Pork Chorizo
What is the nutritional information of Chorizo Flatbreads?
Calories: 565, Carbs: 68 grams, Fat: grams, Protein: 26.9 grams, Sugar: 11.9 grams, Salt: 1612 grams
How do I prepare Chorizo Flatbreads?
PEPPERS & CHORIZO: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper until lightly charred, 3-4 minutes (shifting occasionally). In the final minute, add the chorizo. Fry until slightly warmed through, 1-2 minutes. SAVOUR THE FLAVOUR: Plate up the naan/s. Top with the pepper & chorizo, the onion, and the olives. Drizzle over the yoghurt. Scatter over the remaining coriander. Enjoy! HERBED YOGHURT: To a bowl, add the yoghurt, and ½ the coriander. Loosen with a splash of water, and season. NAAN: Return the pan, wiped down, to medium heat with a drizzle of oil and a knob of butter. When hot, toast the naans until golden, 1-2 minutes per side.
What should be prepared from my kitchen to make Chorizo Flatbreads?
Bell Pepper, Bell Peppers, Fresh Coriander, Low Fat Plain Yoghurt, Naan Bread/s, Naan Breads, Pickled Onions, Pitted Kalamata Olives, Sliced Pork Chorizo
How many calories does Chorizo Flatbreads have?
565 calories
How much fat content does Chorizo Flatbreads have?
grams
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