for the pureée, place all of the pureée ingredients into a food processor, and blend until smooth. Season, to taste, with sea salt and freshly ground black pepper.
For the naan breads, mix together the flour, herbs and salt in a bowl and make a hole in the centre.
Pour water slowly into the centre, and mix from the centre outwards, until it becomes a smooth, soft dough. Shape the dough into six flat ovals and place onto a hot frying pan and dry fry for for three minutes on each side.
To serve, cut the naan breads into strips and serve alongside the pureée.
