Naan-Wich and Feta Chickpea Smash with Almond Dukkah

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Peel carrot, and then peel into long ribbons and set aside. Place remaining pickled carrot ingredients in a small pot and bring to a simmer on a medium-high heat. Remove from heat, stir through carrot and set aside to pickle for at least 5 minutes.
2. Thinly slice red onion and radish and set aside.
3. Bring water and salt to a simmer on a medium-high in a small pot. Add chickpeas, cover with a tight-fitting lid and cook for about 2 minutes, until chickpeas are warmed through.
4. Remove from heat and add all remaining feta chickpea smash ingredients. Mash with a potato masher or fork until almost smooth (or to desired consistency). Season feta chickpea smash with salt and pepper to taste and set aside to keep warm.
5. Place naan breads on prepared tray and warm in oven for 2-3 minutes, turning half way through warming.
6. To serve, spread feta chickpea smash over down the middle of each naan bread and sprinkle with almond dukkah. Top with pickled carrot, onion, rocket and radish. Drizzle over yoghurt and sprinkle with mint leaves. Fold the naan over and secure in place with a skewer.