Colin Mills
Senior Recipe Developer
HelloFresh

Harissa Honey Naan Flatbread

Recipe courtesy of Colin Mills
Sponsor: National Honey Board

Servings: 1

Ingredients

Turmeric Cauliflower:

• 1 c bite-sized cauliflower florets
• 1 tsp turmeric
• ¼ tsp salt
• ⅛ tsp black pepper
• Vegetable oil, as needed

Harissa Honey:

• 1 Tbsp honey
• 1 tsp harissa paste

Flatbread:

• 1 12-in naan bread
• 1 Tbsp plus 2 tsp olive oil
• 1 tsp lemon juice
• 1/4 tsp garlic powder
• Salt and pepper, as needed
• ½ c arugula
• ⅓ c labneh
• 1 Tbsp pistachios, roughly chopped

Directions

Turmeric Cauliflower:

1. Preheat the oven to 425°F.
2. Place the cauliflower in a medium bowl. Season with the turmeric, salt and pepper. Drizzle lightly with oil.
3. Spread on a lightly oiled, foil-lined baking sheet and roast for 18–20 minutes, or until fork tender. Wipe out the bowl and reserve.

Harissa Honey:

1. Stir together the harissa paste and honey in another bowl. Stir to combine until drizzling consistency. Add 1 tsp water at a time if needed to get to drizzling consistency.

Flatbread:

1. Place naan on another baking sheet. Drizzle with 2 tsp of the olive oil to coat. Toast in the oven 4–6 minutes.
2. Put the lemon juice, remaining 1 Tbsp olive oil and garlic powder in the bowl used for the cauliflower. Whisk to combine. Season with salt and pepper to taste. Add the arugula. Toss to coat.
3. Carefully remove the naan from the oven and transfer it to a cutting board. Spread it with the labneh, then top with the arugula and Turmeric Cauliflower. Drizzle with the Harissa Honey. Garnish with the pistachios. Cut into sections if desired.

Chef Notes

Harissa paste can be swapped for harissa spice or powder; just taste to ensure the sweet and spicy elements are balanced and the honey can be drizzled. Any honey varietal can be used here but those that lean floral would pair well with the flavors in this dish.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley