NAANZANELLA SALAD

Naanzanella Salad image

Provided by Maneet Chauhan

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 21

3 cups canola or vegetable oil
1 store-bought naan, large diced
Kosher salt
1 cup heirloom cherry tomatoes, cut in half
1 large cucumber or 2 small cucumbers, halved lengthwise 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
1 cup yogurt
Zest and juice of 1 lemon
Kosher salt
Sugar, to taste
1 cup cilantro leaves and tender stems
1 cup mint leaves
1/2 cup mango pulp
1/4 cup fresh lime juice
One 1/2-inch piece ginger, chopped
1 green chile, chopped
Kosher salt

Steps:

Heat the oil in a large saute pan to 350 degrees F over medium-high heat. Add the naan and fry, flipping occasionally for even browning, until crispy, 4 to 5 minutes. Using a spider or slotted spoon, drain the naan and transfer to a rimmed baking sheet lined with paper towels; season with salt.
Toss the fried naan with the tomatoes, cucumbers, half each of the lemon yogurt and mint cilantro chutney in a large bowl. Transfer to a serving platter. Arrange the strawberries on top and drizzle with the balsamic glaze. Garnish with edible flowers, if using, and serve with more of the lemon yogurt and chutney alongside.
Combine the yogurt, lemon zest and juice and salt and sugar to taste in a medium bowl and mix until well blended.
Combine the cilantro, mint, mango, lime juice, ginger, chile and salt to taste in a food processor and pulse until finely ground.