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
Woolies Products in this dish
