Loaded Butternut and Harissa Naan
with Tomato, Radish and Rocket
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!
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.
Ingredients
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 Sesame, Nuts, Peanut)
2
Plain Naans
(Contains Milk, Cereals containing gluten)
20
Wild Rocket
1
Dukkah Mix
(Contains Peanut, Celery, Nuts, Sesame)
Nutritional information
Utensils
Instructions
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.
Meanwhile, trim and thinly slice the radishes.
Cut the tomato into 1cm chunks.
Crumble the Greek-style salad cheese into small pieces.
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.
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.
Meanwhile, add the rocket, radishes and tomato to the harissa dressing. Toss to coat.
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!
