Yogurt spiced with garlic and mint, then mixed with raw vegetables and high–protein lentils, is delicious spooned onto warmed naan. A few coriander and mint leaves on top add a touch of freshness, and a dab of chutney or lime pickle on the side gives texture and extra flavour.
1⅓ cups (340 g) low–fat natural yogurt
2 cloves garlic, chopped
1 can green lentils, about 300 g, drained
½ telegraph cucumber, finely chopped
½ green capsicum, seeded and cut into fine dice
1 ripe tomato, finely chopped
1 tablespoon chopped fresh mint
¼ teaspoon ground cumin, or to taste
large pinch of curry powder
juice of ½ lemon
2 tablespoons extra virgin olive oil
salt and cayenne pepper
4 individual plain naan, cut into wedges
leaves from 3–4 sprigs of fresh mint
¼ cup (7 g) fresh coriander leaves
few rocket leaves
2 carrots, grated
2 tablespoons chutney of choice or lime pickle
Preheat the grill.
Mix together all the ingredients for the lentil ‘caviar’ and season with salt and cayenne pepper to taste.
Sprinkle the naan with water, then place under the grill and toast for 1 minute on each side.
Transfer them to individual plates.
Spoon the lentil ‘caviar’ over the warm breads, dividing it equally among them.
Sprinkle with mint, coriander and rocket leaves and grated carrots.
Serve at once, with chutney or lime pickle on the side.
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