Ingredients

Ingredients For the naan bread

• 225g/8oz plain flour

• 2 tsp caster sugar

• pinch salt

• ½ tsp baking powder

• 125ml/4½fl oz milk

• 2 tbsp vegetable oil

For the dip

• 300g/10½oz roasted butternut squash

• 50g/2oz tahini

• 1 lemon, juice only

• 75g/2½oz Greek-style yoghurt

• 1 tbsp chopped fresh mint

• 1 tsp hot pepper sauce

• 1 tbsp pomegranate molasses

• sesame seeds

To serve

• 1 tbsp butter, melted

Description

Hot And Cool Flavours Make This Dip So Moreish. Perfect As The Start To An Indian Meal.

View Full Recipe