Maneet Chauhan's Naanzanella Salad | The Kitchen

Using ingredients that might already be in your pantry, Maneet Chauhan makes an Indian-inspired Naanzanella Salad, complete with deep-fried naan and TWO different kinds of chutney! Subscribe ► http://foodtv.com/YouTube Get the recipe ▶ https://foodtv.com/2HIKoRc Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Naanzanella Salad RECIPE COURTESY OF MANEET CHAUHAN Level: Easy Total: 35 min Active: 35 min Yield: 4 to 6 servings Ingredients 3 cups canola or vegetable oil 1 store-bought naan, large diced Kosher salt 1 cup heirloom cherry tomatoes, cut in half 1 cucumber, halved and sliced Lemon Yogurt, recipe follows Mint Cilantro Chutney, recipe follows 1/2 cup sliced strawberries or peaches (or favorite seasonal fruit) Store-bought balsamic glaze, for drizzling Edible flowers, for garnish, optional Lemon Yogurt: 1 cup yogurt Zest and juice of 1 lemon Kosher salt Sugar, to taste Mint Cilantro Chutney: 1 cup fresh cilantro leaves 1 cup fresh mint leaves 1/2 cup mango pulp 1/4 cup lime juice One 1/2-inch piece ginger, chopped 1 green chile, chopped Kosher salt Directions Heat oil in a large pan over medium heat. Add the naan and fry until crispy, 4 to 5 minutes. Transfer to a plate lined with paper towels and season with salt. Toss the fried crispy naan with tomatoes, cucumbers, half the Lemon Yogurt and half the Mint Cilantro Chutney in a bowl. Transfer to a serving platter. Top the salad with sliced strawberries. Drizzle with balsamic glaze. Garnish with edible flowers, if using, and serve with more Yogurt and Chutney alongside. Lemon Yogurt: Combine yogurt, lemon zest and juice and salt and sugar to taste in a medium bowl and mix until well blended. Mint Cilantro Chutney: Combine cilantro, mint, mango, lime juice, ginger, chile and salt to taste in a food processor and pulse until finely ground. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #NaanzanellaSalad #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian Maneet Chauhan's Naanzanella Salad | The Kitchen | Food Network https://youtu.be/TjzzJz-aVso