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Spicy naan bread with habanero honey

Coöperatie Hoogstraten

Coöperatie Hoogstraten

lunch

40

minus

Recipe for

4

person

persons

40

minutes

4 small naan breads

100 g Frieda tomatoes

2 large ripe avocados

250 g halloumi or berloumi

1 fresh orange habanero

2 tbsp honey

Juice of ½ lime

1 small clove of garlic

Olive oil

Fresh cilantro or basil

Pepper and salt

Roadmap

Preheat the oven to 180 °C.
Place the Frieda tomatoes in a baking dish. Drizzle them with olive oil and season with salt and pepper. Roast the tomatoes for about 20 minutes, until they are tender and have started to split open slightly.
Cut the avocados in half, remove the pit, and scoop the flesh out of the skin. Mash the flesh with a fork.
Mix the lime juice and finely chopped garlic into the avocado. Season with salt and pepper to taste, then set aside.
It's best to put on kitchen gloves before cutting the habanero. Cut the pepper in half and remove the seeds. Finely chop about a quarter of the habanero. Save the rest for another dish.
Heat the honey over very low heat. First, add a small amount of the finely chopped habanero and let it simmer gently for about two minutes. Taste it carefully and add more habanero only if you want it spicier. Do not let the honey boil.
Heat the naan breads in the oven for four to five minutes, until they are warm and slightly crispy. Then spread the mashed avocado on them.
Cut the halloumi into strips. Fry them in a hot pan with just a little oil until they are golden brown and crispy on both sides.
Reduce the heat to low and brush or drizzle a small amount of habanero honey over the halloumi. Let the honey caramelize briefly around the halloumi.
Divide the halloumi among the naan buns. Place one roasted Frieda tomato on each naan bun.
Finish with a light drizzle of habanero honey and a few cilantro or basil leaves. If desired, serve the remaining roasted tomatoes on the side.

Warning: Habanero peppers are significantly hotter than regular chili peppers. Start with a very small amount, taste it carefully, and only then add more. Do not touch your eyes or face while cutting, and wash the knife, cutting board, and your hands thoroughly.

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

4

persons

person

4 small naan breads

100 g Frieda tomatoes

2 large ripe avocados

250 g halloumi or berloumi

1 fresh orange habanero

2 tbsp honey

Juice of ½ lime

1 small clove of garlic

Olive oil

Fresh cilantro or basil

Pepper and salt

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Crispy naan bread with creamy avocado, golden-brown halloumi, and roasted Frieda tomatoes. The habanero honey creates a surprising combination of sweet, fruity, and spicy flavors.

Preparation

40

minus

Preheat the oven to 180 °C.
Place the Frieda tomatoes in a baking dish. Drizzle them with olive oil and season with salt and pepper. Roast the tomatoes for about 20 minutes, until they are tender and have started to split open slightly.
Cut the avocados in half, remove the pit, and scoop the flesh out of the skin. Mash the flesh with a fork.
Mix the lime juice and finely chopped garlic into the avocado. Season with salt and pepper to taste, then set aside.
It's best to put on kitchen gloves before cutting the habanero. Cut the pepper in half and remove the seeds. Finely chop about a quarter of the habanero. Save the rest for another dish.
Heat the honey over very low heat. First, add a small amount of the finely chopped habanero and let it simmer gently for about two minutes. Taste it carefully and add more habanero only if you want it spicier. Do not let the honey boil.
Heat the naan breads in the oven for four to five minutes, until they are warm and slightly crispy. Then spread the mashed avocado on them.
Cut the halloumi into strips. Fry them in a hot pan with just a little oil until they are golden brown and crispy on both sides.
Reduce the heat to low and brush or drizzle a small amount of habanero honey over the halloumi. Let the honey caramelize briefly around the halloumi.
Divide the halloumi among the naan buns. Place one roasted Frieda tomato on each naan bun.
Finish with a light drizzle of habanero honey and a few cilantro or basil leaves. If desired, serve the remaining roasted tomatoes on the side.

Warning: Habanero peppers are significantly hotter than regular chili peppers. Start with a very small amount, taste it carefully, and only then add more. Do not touch your eyes or face while cutting, and wash the knife, cutting board, and your hands thoroughly.

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Preheat the oven to 180 °C.
Place the Frieda tomatoes in a baking dish. Drizzle them with olive oil and season with salt and pepper. Roast the tomatoes for about 20 minutes, until they are tender and have started to split open slightly.
Cut the avocados in half, remove the pit, and scoop the flesh out of the skin. Mash the flesh with a fork.
Mix the lime juice and finely chopped garlic into the avocado. Season with salt and pepper to taste, then set aside.
It's best to put on kitchen gloves before cutting the habanero. Cut the pepper in half and remove the seeds. Finely chop about a quarter of the habanero. Save the rest for another dish.
Heat the honey over very low heat. First, add a small amount of the finely chopped habanero and let it simmer gently for about two minutes. Taste it carefully and add more habanero only if you want it spicier. Do not let the honey boil.
Heat the naan breads in the oven for four to five minutes, until they are warm and slightly crispy. Then spread the mashed avocado on them.
Cut the halloumi into strips. Fry them in a hot pan with just a little oil until they are golden brown and crispy on both sides.
Reduce the heat to low and brush or drizzle a small amount of habanero honey over the halloumi. Let the honey caramelize briefly around the halloumi.
Divide the halloumi among the naan buns. Place one roasted Frieda tomato on each naan bun.
Finish with a light drizzle of habanero honey and a few cilantro or basil leaves. If desired, serve the remaining roasted tomatoes on the side.

Warning: Habanero peppers are significantly hotter than regular chili peppers. Start with a very small amount, taste it carefully, and only then add more. Do not touch your eyes or face while cutting, and wash the knife, cutting board, and your hands thoroughly.

Recipe for

4

person

persons

40

minutes

4 small naan breads

100 g Frieda tomatoes

2 large ripe avocados

250 g halloumi or berloumi

1 fresh orange habanero

2 tbsp honey

Juice of ½ lime

1 small clove of garlic

Olive oil

Fresh cilantro or basil

Pepper and salt

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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