Ghoulish Naanizza and Baby Leaf Salad
with Chorizo, Olives and Balsamic Tomatoes
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The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Plain Naans
(Contains: Cereals containing gluten, Soya, Milk)
2
Tomato Puree
30
Olives
1
Medium Tomato
60
Mature Cheddar Cheese
(Contains: Milk)
1
Balsamic Glaze
(Contains: Sulphites)
50
Chorizo Slices
(May contain traces of: Milk)
50
Baby Leaf Mix
Not included in your delivery
½
Sugar
1
Water
1
Olive Oil
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Pop the naans onto a baking tray. TIP: Use two baking trays if necessary. In a small bowl, mix together the tomato puree, sugar and water (see pantry for both amounts). Halve the olives widthways. Cut the tomato into 2cm chunks. Grate the cheese.
Place the tomato chunks into a bowl. Drizzle over the balsamic glaze and olive oil (see pantry for amount), season with salt and pepper, then mix together well. Use scissors to cut the chorizo slices into spooky shapes like teeth, scary eyebrows or claws - whatever you'd like!
Divide the tomato sauce between the naans and spread out with the back of a spoon, leaving a 1cm border around the edge. Sprinkle over the cheese, then let everyone decorate the top with the spooky chorizo shapes. Place 2 slices of olive onto each to create the 'eyes' of your ghoulish naanizzas.
When the oven is hot, bake on the top shelf until the cheese is golden and bubbling, 6-7 mins.
When the naanizzas are nearly ready, toss the baby leaves into the macerated tomatoes to dress the leaves.
When you're ready to serve, pop the ghoulish naanizzas onto your plates and serve the salad alongside. Sprinkle the remaining olives over the salad for anyone who'd like them. Enjoy!
