2 naan breads
¼ cup vegetable oil
1 tsp sumac
1 tsp dried oregano
1 tsp cumin seeds
Handful of cherry tomatoes, cut in half
2 handfuls of parsley, leaves picked
½ spanish onion, chopped
1 tbsp Extra Virgin Olive Oil
1 lemon, juiced
Slice the Naan bread into 2-3cm strips.
Heat the vegetable oil in a pan on medium-high heat, then add the naan strips, coat them in oil, then add the spices and turn them until well coated and crispy.
Drain the bread on a paper towel and leave the cool for a couple of minutes while you assemble the other salad ingredients.
Combine parsley, tomato and onions in a bowl. Add the lemon juice, olive oil and salt and toss to combine, ensuring everything is coated in the dressing.
Finally, crunch the crispy strips into the salad bowl and toss well.