Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Tandoori mix
Preheat the oven to 220°C/200°C fan. In a large bowl, add half of the labneh combine the tandoori spice (spicy!), smokedpaprika, gingergarlicpaste, a generous pinch of smokedsalt and a drizzle of oil. Mix.
Chop the peppers and chicken into chunks. Peel and quarter the onion. Add the lot to the tandoorilabneh. Toss until coated.
Place the chicken, peppers and onion onto a lined baking tray. Spread out evenly. Bake for 15 min or until the chicken is cooked through.
Meanwhile, peel and grate the carrots. Chop the cucumbers into half-moons. Strip the mint and corianderleaves, discard the stem.
5 Warm naans
Sprinkle each naan with water on both sides (See pro tip!). Wrap with tin foil and bake in the oven for 5 min or until warm.
Spread the remaining labneh on the naan. Top each naan with the roasted chicken and vegetables, and the fresh carrot and cucumber. Halve the lemon and squeeze over the chicken. Finally, garnish with the nigellaseeds, coriander and mint leaves.