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 fresh mint & yoghurt drizzle.
Spicy Chorizo Flatbreads
Spicy Chorizo Flatbreads
with a yoghurt & mint drizzle
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Fresh Mint
- Low Fat Plain Yoghurt
- Naan Bread
- Naan Breads
- Pickled Onions
- Pitted Kalamata Olives
- Sliced Pork Chorizo
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
PEPPERS & CHORIZO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper slices 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.
MINTY YOGHURT
To a bowl, add the yoghurt, and ½ the chopped mint. Loosen with a splash of water, and season.
SAVOUR THE FLAVOUR
Plate up the toasted naan. Top with the charred pepper & chorizo, the chopped onion, and the halved olives. Drizzle over the yoghurt. Scatter over the remaining mint. Enjoy!
Bell Pepper - 1
Naan Bread - 1
Low Fat Plain Yoghurt - 50ml
Fresh Mint - 3g
Pickled Onions - 20g
Pitted Kalamata Olives - 20g
Sliced Pork Chorizo - 50g
PEPPERS & CHORIZO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper slices 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.
MINTY YOGHURT
To a bowl, add the yoghurt, and ½ the chopped mint. Loosen with a splash of water, and season.
SAVOUR THE FLAVOUR
Plate up the toasted naans. Top with the charred pepper & chorizo, the chopped onion, and the halved olives. Drizzle over the yoghurt. Scatter over the remaining mint. Enjoy!
Bell Pepper - 1
Naan Breads - 2
Low Fat Plain Yoghurt - 100ml
Fresh Mint - 5g
Pickled Onions - 40g
Pitted Kalamata Olives - 40g
Sliced Pork Chorizo - 100g
PEPPERS & CHORIZO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper slices 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 chopped mint. Loosen with a splash of water, and season.
SAVOUR THE FLAVOUR
Plate up the toasted naans. Top with the charred pepper & chorizo, the chopped onion, and the halved olives. Drizzle over the yoghurt. Scatter over the remaining mint. Enjoy!
Bell Peppers - 2
Naan Breads - 3
Low Fat Plain Yoghurt - 150ml
Fresh Mint - 8g
Pickled Onions - 60g
Pitted Kalamata Olives - 60g
Sliced Pork Chorizo - 150g
PEPPERS & CHORIZO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper slices 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 chopped mint. Loosen with a splash of water, and season.
SAVOUR THE FLAVOUR
Plate up the toasted naans. Top with the charred pepper & chorizo, the chopped onion, and the halved olives. Drizzle over the yoghurt. Scatter over the remaining mint. Enjoy!
Bell Peppers - 2
Naan Breads - 4
Low Fat Plain Yoghurt - 200ml
Fresh Mint - 10g
Pickled Onions - 80g
Pitted Kalamata Olives - 80g
Sliced Pork Chorizo - 200g
Frequently Asked Questions
What is the preparation time for Spicy Chorizo Flatbreads?
The preparation time for Spicy Chorizo Flatbreads with a yoghurt & mint drizzle is between 15 and 20 minutes.
What is the total time required to make Spicy Chorizo Flatbreads with a yoghurt & mint drizzle?
The total time required to make Spicy Chorizo Flatbreads with a yoghurt & mint drizzle is between 20 and 25 minutes.
How many servings does Spicy Chorizo Flatbreads provide?
4 servings
What are the main ingredients in Spicy Chorizo Flatbreads?
Bell Pepper, Bell Peppers, Fresh Mint, Low Fat Plain Yoghurt, Naan Bread, Naan Breads, Pickled Onions, Pitted Kalamata Olives, Sliced Pork Chorizo
What is the nutritional information of Spicy Chorizo Flatbreads?
Calories: 565, Carbs: 68 grams, Fat: grams, Protein: 26.9 grams, Sugar: 11.9 grams, Salt: 1612 grams
How do I prepare Spicy Chorizo Flatbreads?
SAVOUR THE FLAVOUR: Plate up the toasted naans. Top with the charred pepper & chorizo, the chopped onion, and the halved olives. Drizzle over the yoghurt. Scatter over the remaining mint. Enjoy! MINTY YOGHURT: To a bowl, add the yoghurt, and ½ the chopped mint. 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. PEPPERS & CHORIZO: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper slices until lightly charred, 3-4 minutes (shifting occasionally). In the final minute, add the chorizo. Fry until slightly warmed through, 1-2 minutes.
What should be prepared from my kitchen to make Spicy Chorizo Flatbreads?
Bell Pepper, Bell Peppers, Fresh Mint, Low Fat Plain Yoghurt, Naan Bread, Naan Breads, Pickled Onions, Pitted Kalamata Olives, Sliced Pork Chorizo
How many calories does Spicy Chorizo Flatbreads have?
565 calories
How much fat content does Spicy Chorizo Flatbreads have?
grams
Woolies Products in this dish
