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Avocado naan

23 October 2018

A simple vegetarian party canapé of toasted naan bread with a tahini, pomegranate and avocado topping.

Avocado naan bread
Avocado naan bread from Vegetarian Party Food

Preparation time

10 minutes




  • 1 piece of naan bread*
  • 2 avocados
  • Salt
  • Juice of 1 lemon
  • 80 ml (2¾ fl oz/⅓ cup) light tahini
  • Seeds from ½ pomegranate
  • 35 g (1¼ oz) coconut flakes, toasted
  • Large handful of coriander (cilantro) leaves, roughly chopped
  • Extra-virgin olive oil, to drizzle (optional)

* If catering for vegans be aware that most shop-bought naans contain milk but Clay Oven Bakery, available from Asda and Morrisons, are suitable for vegans.


Toast the naan until golden.

Peel and pit the avocados and mash to a loose chunky purée.

Season with salt and half the lemon juice. Whisk together the tahini and the remaining lemon juice, then whisk in 100 ml (3½ fl oz/scant ½ cup) iced water until smooth. Season with salt.

Spread the naan with the tahini sauce and top with the pomegranate seeds, coconut and coriander.

Drizzle with olive oil, if liked.


Vegetarian Party Food by Jessica Oldfield (Hardie Grant, £12.99) Photography © Beatriz Da Costa

Visit our canapé section for more party food recipes


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.