Tomato kiwi salad with yoghurt-naan
for the salad:
  • 400g (dark) tomatoes
  • 2 kiwis
  • 1 Tbsp white balsamic vinegar
  • ½ Tbsp agave syrup
  • 2 Tbsp olive oil
  • 1 Tsp pickled capers
  • black pepper
  • fresh mint
for yoghurt naan:
  • 150g wheat flour + more for dusting
  • 1 tsp wine-stone baking powder
  • ¾ tsp salt
  • 2,4 tbsp rapseed oil or mild olive oil + more
  • 50g plain yoghurt
  • 50ml milk
  • 1-2 tsp zatar (or other dried herbs)
  1. For the dough whisk flour, baking powder and salt together. In a bigger bowl stir yoghurt, milk and oil together, add dry ingredients to the bowl, stirring slowly and knead until combined. If it’s too sticky add a little bit more flour. Cover with a cloth and set aside.
  2. For the dressing rinse capers under water and chop fine. Add balsamic vinegar, agave syrup and oil and stir together. Add black pepper to taste
  3. Peel kiwis and tomatoes with a sharp knife - remove also seeds from tomatoes if wanted - and cut into bite-sized pieces.
  4. Divide dough into four equal pieces, transfer to a well-floured counter and roll out thinly with a diameter round about 15 cm. Heat up a (non-stick) pan on middle heat and bake each bread without oil for about 1-2 minutes on every side. Before baking next bread make sure to remove flour residues from the pan (clean out with a dry cloth)
  5. Brush baked naan on one side with a little bit of oil and sprinkle with zatar. Serve salad with dressing and add fresh mint.
Recipe by piroggi at