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Middle Eastern Recipes

Loaded Butternut and Harissa Naan

Loaded Butternut and Harissa Naan

Loaded Butternut and Harissa Naan

with Tomato, Radish and Rocket

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Our Loaded Butternut and Harissa Naan is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

New

•Veggie

Allergens:

Milk

•Nuts

•Cereals containing gluten

•Peanut

•Celery

•Sesame

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.

Total35 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

1

Butternut Squash

1

Ground Cumin

100

Radishes

1

Medium Tomato

50

Greek Style Salad Cheese

(Contains: Milk)

50

Harissa Paste

150

Low Fat Natural Yoghurt

(Contains: Milk)

15

Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

2

Plain Naans

(Contains: Milk, Cereals containing gluten)

20

Wild Rocket

1

Dukkah Mix

(Contains: Nuts, Peanut, Celery, Sesame)

Nutritional information

Energy (kcal)758 kcal

Energy (kJ)3172 kJ

Fat26.9 g

of which saturates6 g

Carbohydrate103.2 g

of which sugars28.5 g

Protein25.3 g

Salt14.5 g

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

Utensils

•Baking Tray

•Large Bowl

Instructions

Roast the Butternut

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 1cm chunks and pop onto a large baking tray.

Drizzle with oil, season with salt and pepper, then sprinkle over the ground cumin. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

Get Prepped

2

Meanwhile, trim and thinly slice the radishes.

Cut the tomato into 1cm chunks.

Crumble the Greek-style salad cheese into small pieces.

Make your Harissa Dressing

3

In a large bowl, mix together the yoghurt and harissa (use less if you'd prefer things milder).

Taste and season with salt and pepper if needed, then set aside.

Toasting Time

4

When the butternut has 5 mins left, remove from the oven and sprinkle with the almonds. Return to the oven for the remaining time.

Meanwhile, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Dress the Salad

5

Meanwhile, add the rocket, radishes and tomato to the harissa dressing. Toss to coat.

Assemble and Serve

6

When everything is ready, lay a naan on each plate.

Top with the roasted butternut and harissa-dressed salad.

Scatter over the flaked almonds, Greek-style salad cheese, and dukkah to finish. Enjoy!

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