For those of you who don't dwell in south London, naanwiches are sold in Brixton and make for the greatest Sunday brunch ever, especially if you're a little bit delicate from the night before and need something to fix you. As the name suggests, they are delicious, fluffy naans and come stuffed with fried halloumi, chickpea mash, and coleslaw. They are all the good things, wrapped in carbs. There is nothing not to love, my friends.
I've made a few changes - mainly because I haaaaate coleslaw. HATE IT - but stayed true to the Nour Cash and Carry original naanwich. If you're going to make your own naan, go for Dan Lepard's recipe. It's not available online but if you don't have a copy of Short and Sweet, you are enormously missing out.
Naanwiches (serves 2)
You will need:
- 2 naans - the bigger and fluffier, the better
- 1 tin of chickpeas, drained
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- 1/2 tsp salt
- 1 pack of halloumi, drained
- Gem lettuce, leaves washed and torn into strips
- Chilli sauce
- Splodge of hummous (optional)
- 1/2 lemon
- Start by preheating your oven to 200C/400F/gas mark 6. Place the chickpeas, olive oil, cumin, cayenne and salt in a large bowl and toss to combine. Spread the chickpeas evenly on a rimmed baking tray and roast for around 30 minutes, until crunchy.
- Chop your halloumi into 1.5cm thick slices and fry in a dry pan over a medium heat for a 2-3 minutes each side, until evenly brown. Cut each piece into 1cm wide lengths.
- Now naanwiches: assemble! Take your naans, and arrange half the chickpeas on each one, followed by the halloumi, lettuce, hummous (if it's looking a bit dry), chilli sauce, and squeeze of lemon. Fold each in half and devour.