Ingredients
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2 naan pieces
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3 tablespoons extra virgin olive oil (plus additional for dressing)
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1 cup lemon yogurt
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1 cup spicy mango mint chutney
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1 thinly sliced peach
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1 thinly sliced pear
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½ cup halved cherry tomatoes
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½ cup diced English cucumber
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2 cups baby greens
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¼ cup roasted sunflower seeds
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Flaky sea salt
Directions
- Cut both pieces of naan into 2″ squares or small triangular pieces.
- Heat a sauté pan over medium heat and add olive oil to pan. Cook naan for approximately 2 minutes on each side, until golden and crispy. Let cool on a paper towel-lined plate.
- On each of the 4 plates, spoon lemon yogurt and drizzle with spicy mango mint chutney. Divide crispy naan pieces onto each plate.
- In a mixing bowl, combine peaches, pears, tomatoes, cucumber, baby greens, and sunflower seeds. Toss together with a splash of olive oil and season with flaky sea salt. Top each plate with salad mixture. To really enjoy the complexity of this salad, be sure to get a little bit of everything in each bite.
