Ingredients
For the naan bread with herb oil
- 400 g self-rising baking flour
- 300 g full-fat yoghurt
- 7 g salt
- 100 ml olive oil
- 1 clove of garlic
- 2 tsp za'atar
- salt and pepper
For the salad
- 1 fennel
- 1/4 red cabbage
- radishes
- 2 celery stalks
- 2 large carrots
- 1 red onion
- 2 tbsp coarse sea salt
- zest of 1 lemon
- 1 tbsp roasted fennel seeds (quickly toasted in a dry pan)
- 1 tsp fresh dill
- 1 tbsp fresh chives
- 1 tbsp flat-leaf parsley
For the dressing
- 2 egg yolks
- 35 g English mustard
- 20 ml white wine vinegar
- 2 tsp sugar
- juice of 1 lemon
- 5 crushed garlic cloves
- 350 ml vegetable oil
- cayenne pepper
For the skewers with fresh dip
- 8 plant-based skewers
- 1 carton of sour cream
- 1 garlic clove
- 1 handful of flat-leaf parsley and mint
Preparation
Step 1
Make the naan bread
Knead a supple dough from the flour, yoghurt and salt, then divide into 8 equal pieces. Roll out each piece on a floured work surface. As you are doing this, heat up a griddle pan.
Mix a crushed garlic clove and the za'atar together with the olive oil and season with salt and pepper.
Place a portion of dough onto the hot griddle pan and brush with the herb oil. Cook the naan bread on one side for 2 to 3 minutes until golden brown, then turn it over. Brush the other side with the herb oil and cook for a further 2 to 3 minutes..
Step 2
Make the red cabbage salde
Remove the outer leaves of the fennel and cabbage. Finely chop the cabbage, radishes, fennel, carrots, celery and onion using a sharp knife or mandolin.
Place the chopped vegetables into a large bowl, stir in the salt and set aside for 20 minutes.
In the meantime, prepare the dressing. Add egg yolk, mustard, vinegar, sugar, lemon juice and garlic to a food processor and blend. Slowly pour in the oil while the food processor is running, until the mixture forms a mayonnaise. Season with cayenne pepper.
Rinse the chopped vegetables under a cold tap for about 2 to 3 minutes, then pat them dry. Arrange the vegetables in a large bowl and add the lemon zest, fennel seeds and herbs. Season the salad with the mayonnaise dressing, stirring well.
Step 3
Make the skewers
Fry the plant-based skewers for 4 to 5 minutes over medium heat.
Combine the sour cream with the garlic, chopped parsley and mint.
Serve the plant-based skewers with the fresh dip, cabbage salad and fresh naan bread.
