Name: Spinach, lentil and zucchini salad with flat breads
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 medium zucchini (480g), sliced thinly; 400 gram canned brown lentils, rinsed, drained; 50 gram baby spinach leaves; 4 (280g) naan breads; 1/3 cup (110g) mango chilli chutney; 1/4 cup (40g) roasted unsalted cashews; Cashew yoghurt; 1/3 cup (50g) roasted unsalted cashews, chopped coarsely; 3/4 cup (200g) greek-style yoghurt; 2 tablespoon shredded fresh mint leaves; 1 tablespoon lime juice

Ingredients

4 medium zucchini (480g), sliced thinly

400 gram canned brown lentils, rinsed, drained

50 gram baby spinach leaves

4 (280g) naan breads

1/3 cup (110g) mango chilli chutney

1/4 cup (40g) roasted unsalted cashews

Cashew yoghurt

1/3 cup (50g) roasted unsalted cashews, chopped coarsely

3/4 cup (200g) greek-style yoghurt

2 tablespoon shredded fresh mint leaves

1 tablespoon lime juice

Method

1.Make cashew yoghurt. Combine ingredients in a small bowl, season to taste.

2.Cook zucchini on a heated oiled grill plate (or grill or barbecue) until tender. Transfer to a large bowl, add lentils and spinach, toss gently to combine. Season to taste.

3.Cook naan on the heated oiled grill plate 2 minutes each side or until golden and warmed through.

4.Spread one side of flatbreads with chutney, top with lentil salad and cashew yoghurt. Sprinkle with cashews.