Step 1
Dry fry the coriander and cumin seeds in a heavy-based frying pan. Grind to a powder.
Step 2
Infuse the saffron in a little warm water.
Step 3
Melt 2 tablespoons of Pure spread in a pan and stir-fry the onion and garlic until golden.
Step 4
Add the remaining Pure spread, cinnamon stick, ground spices and the vegetables and stir-fry for 5 minutes to brown slightly.
Step 5
Cover with the vegetable stock, add the saffron infusion and three strips of lemon zest and bring to the boil.
Step 6
Add the apricots and prunes. Simmer for 15 minutes.
Step 7
Add the apple and simmer for another 10 minutes. Season with balsamic vinegar, lemon juice, and pepper.
Step 8
To make the lemon and coriander Pure spread, put all the ingredients in a bowl and mix together.
Step 9
Spread Mini Naan Breads with the seasoned spread and heat in a moderately hot oven for 3 minutes.
