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Goat's Cheese & Caramelised Onion Naanizza

Goat's Cheese & Caramelised Onion Naanizza

Goat's Cheese & Caramelised Onion Naanizza

with Spinach and Balsamic Rocket Salad

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Our Goat's Cheese & Caramelised Onion Naanizza is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Rapid

•Veggie

Allergens:

Milk

•Egg

•Sulphites

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

120

Marinara Sauce

25

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

100

Baby Spinach

20

Wild Rocket

12

Balsamic Glaze

(Contains: Sulphites)

75

Goat's Cheese

(Contains: Milk)

1

Medium Tomato

2

Plain Naans

(Contains: Milk, Cereals containing gluten)

30

Onion Marmalade

Nutritional information

Energy (kcal)632 kcal

Energy (kJ)2642 kJ

Fat20.7 g

of which saturates8.8 g

Carbohydrate89.5 g

of which sugars19.5 g

Protein25.4 g

Salt2.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle

•Colander

•Baking Tray

•Bowl

Instructions

Wilt the Spinach

1

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Fill and boil your kettle.
b) Pop the spinach into a colander in your sink. Pour over the boiling water from your kettle until wilted.
c) Once wilted, squeeze out all of the excess water from the spinach with the back of a spoon. TIP: You may need to do this in batches.

Start the Naanizzas

2

a) Crumble the goat's cheese.
b) Pop the naans onto a baking tray.
c) Divide the pizza sauce between them and spread out with the back of a spoon, leaving a 1cm border.

Time for Toppings

3

a) Sprinkle the hard Italian style cheese evenly over the sauce.
b) Top each naanizza with the spinach and goat's cheese.
c) Dollop on the onion marmalade.

Ready, Steady, Bake

4

a) When the oven is hot, bake the naanizzas on the top shelf until the cheese is golden and bubbling, 6-7 mins.
b) In the meantime, chop the tomatoes into small pieces and pop them into a medium bowl with the rocket.

Dress the Salad

5

a) Just before you are ready to serve, drizzle a little oil over the rocket and tomatoes.
b) Season with salt and pepper. Toss gently to coat.

Serve

6

a) When the naanizzas are ready, slide them onto your serving plates.
b) Serve the rocket salad alongside drizzled with the balsamic glaze. Enjoy!

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