Enjoy a plentiful Mediterranean-style brekkie with your friends and family this holiday season. We went all out when we prepped this toasted naan platter. Dig in!

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the dukkah
½ cup almonds
½ cup sesame seeds
2 tbsp coriander seeds
2 tbsp cumin seeds
2 tsp black pepper
1 tsp salt
To assemble
250 g baby tomatoes
2 tbsp olive oil
Salt and pepper
200 g chorizo, sliced
4 naans
2 tbsp butter
1 avocado, sliced

METHOD
For the dukkah
1. In a hot pan, toast the almonds and sesame, coriander and cumin seeds until fragrant.
2. Place all ingredients in a food processor and pulse to grind roughly.
To assemble
1. Place the tomatoes on a tray, coat with olive oil and season. Roast for 15 minutes at 200°C.
2. Fry the chorizo until crispy.
3. Toast the naans until brown, then brush with butter and toast until golden.
4. Serve the toasted naans with tomatoes, chorizo, avo and dukkah.

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