By Rachel Manley
You’ve all heard of Nour Cash & Carry, right? It’s a food shop in Brixton and in our house it’s known as ‘favourite shop’. It’s without a doubt, the best food shop in Brixton. It sells pomegranate molasses, jars of roasted peppers for £1(!), blueberries for £1(!), huge bunches of gorgeous herbs. I could go on for a long time.
Coincidentally, you can buy all the ingredients for this recipe from Nour. The most important are the naan – I’ve only just discovered these and they’re my new favourite bread for dipping and wrapping.
This is a perfect weekend lunch – a naan stuffed with mashed chickpeas, a crunchy slaw and slices of fried halloumi. It probably makes enough for four, but two of us devoured it over the course of a Saturday, they were that good.
- 1 carrot, grated
- ¼ cabbage, finely shredded
- 1 red onion, sliced
- 1 lemon
- 1 tbsp mayo
- 1 tbsp olive oil
- 1 can chickpeas, drained
- 1 tbsp tahini
- 2 tbsp yoghurt
- 1 tbsp olive oil
- ½ bunch coriander, finely chopped
To make the naanwiches:
- sriracha (or other chilli sauce)
- 1 pack naans
- 1 pack halloumi, sliced
For the slaw, put the carrot, cabbage and onion in a bowl and squeeze over the juice of half a lemon and add a pinch of salt. Mix it all together, squelching the lemon juice into the veg (this helps soften it slightly). Then stir in the rest of the ingredients.
For the chickpea mash, mash the chickpeas with the juice of ½ lemon, then stir in the rest of the ingredients and season to taste.
To make the sandwiches, warm the naans either in a low oven or in the microwave. Fry the haloumi in a dry frying pan for a few minutes on each side. Spread the chickpea mash onto half a naan, top with haloumi and some slaw, then add sriracha (according to taste!)
Fold the naan in half to make your naanwich (we cut ours in half to make it more manageable.) Devour hungrily!
For more recipes like these (including the best brownies ever) visit www.whatrachelate.com or follow on Twitter @rachelsfood