recipes_Australia_September_2017

Avocado Naan with

Pumpkin & Fetta

SERVES 4 PREP 25 minutes + 1 hour

10 minutes to prove COOK 20 minutes

150ml lukewarm milk

½ teaspoon caster sugar

7g sachet (2 teaspoons) dried yeast

3 cups bread flour

½ teaspoon salt

1 avocado, mashed

1 egg, lightly whisked

2 tablespoons olive oil,

plus 1 tablespoon extra

1kg pumpkin, thinly sliced

1 bunch silverbeet, white stems removed,

leaves blanched, chopped

4 cloves garlic, crushed

250g cherry tomatoes, halved

180g reduced-fat fetta, crumbled

2 tablespoons pepitas (pumpkin seeds)

1 teaspoon sumac

Micro red radish leaves, to serve (optional)

1 Whisk milk, sugar and yeast in a jug. Place

in a warm, draught-free area for 10 minutes

or until frothy. Sift flour and salt into a large

bowl. Add avocado, egg, oil and yeast

mixture; mix to a soft dough.

2 Turn dough out onto a lightly floured

work surface; knead until smooth. Place

in a lightly oiled bowl. Cover with plastic

food wrap. Place in a warm, draught-free

area for 1 hour or until doubled in size.

3 Meanwhile, preheat oven and 3 oven

trays to 220ºC/200ºC fan-forced. Place

pumpkin in a steamer basket over a

saucepan of simmering water (don’t let

basket touch water); steam for 3 minutes or

until just tender. Place silverbeet in a large

bowl. Whisk the extra oil and the garlic in

a jug. Add half the garlic oil to the silverbeet.

4 Using your fist, punch dough down. Turn

out onto a lightly floured work surface; knead

until smooth. Divide into 6 equal portions.

Roll each portion into a rectangle about 20cm

long. Transfer each portion to a sheet of

baking paper. Lift onto preheated trays. Bake

naan, 2 at a time, for 3 minutes or until puffed.

Top with pumpkin, tomato, silverbeet, fetta

and pepitas. Sprinkle with sumac; bake for

a further 5 minutes or until golden. Top with

micro radish leaves (if using). Serve sliced.

BUDGET

WINNER

$3.

A SERVE

PHOTOGRAPHY

ROB SHAW

SEPTEMBER 2017 recipes+ 15

family flavour