Maneet Chauhan's Naanzanella Salad | The Kitchen | Food Network

Using ingredients that might already be in your pantry, Maneet Chauhan makes an Indian-inspired Naanzanella Salad, complete with deep-fried naan and TWO different kinds of chutney!

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Naanzanella Salad
RECIPE COURTESY OF MANEET CHAUHAN
Level: Easy
Total: 35 min
Active: 35 min
Yield: 4 to 6 servings

Ingredients

3 cups canola or vegetable oil
1 store-bought naan, large diced
Kosher salt
1 cup heirloom cherry tomatoes, cut in half
1 cucumber, halved and sliced
Lemon Yogurt, recipe follows
Mint Cilantro Chutney, recipe follows
1/2 cup sliced strawberries or peaches (or favorite seasonal fruit)
Store-bought balsamic glaze, for drizzling
Edible flowers, for garnish, optional

Lemon Yogurt:
1 cup yogurt
Zest and juice of 1 lemon
Kosher salt
Sugar, to taste

Mint Cilantro Chutney:
1 cup fresh cilantro leaves
1 cup fresh mint leaves
1/2 cup mango pulp
1/4 cup lime juice
One 1/2-inch piece ginger, chopped
1 green chile, chopped
Kosher salt

Directions

Heat oil in a large pan over medium heat. Add the naan and fry until crispy, 4 to 5 minutes. Transfer to a plate lined with paper towels and season with salt.

Toss the fried crispy naan with tomatoes, cucumbers, half the Lemon Yogurt and half the Mint Cilantro Chutney in a bowl. Transfer to a serving platter. Top the salad with sliced strawberries. Drizzle with balsamic glaze.

Garnish with edible flowers, if using, and serve with more Yogurt and Chutney alongside.

Lemon Yogurt:
Combine yogurt, lemon zest and juice and salt and sugar to taste in a medium bowl and mix until well blended.

Mint Cilantro Chutney:
Combine cilantro, mint, mango, lime juice, ginger, chile and salt to taste in a food processor and pulse until finely ground.

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Maneet Chauhan's Naanzanella Salad | The Kitchen | Food Network
https://youtu.be/TjzzJz-aVso