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Mediterranean Recipes

Roasted Mediterranean Style Veg Loaded Naan

Roasted Mediterranean Style Veg Loaded Naan

Roasted Mediterranean Style Veg Loaded Naan

with Pesto and Baby Leaf Salad

Emma BlanchetPublished on December 13, 2024

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Here, we've piled pesto roasted veg on a naan with a quick tomato sauce base to make a dinner that's ready in less than 25 minutes. Finished with yoghurt and crumbly Greek style cheese, this is a veggie meal that's fast on prep but loaded with flavour.

Tags:

Veggie

•New

Allergens:

Milk

•Cereals containing gluten

•Sulphites

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 25 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Courgette

(May contain traces of: Celery)

1 unit(s)

Red Onion

40 grams

Mature Cheddar Cheese

(Contains: Milk)

60 grams

Tomato Puree

2 unit(s)

Plain Naans

(Contains: Milk, Cereals containing gluten)

32 grams

Pesto

(Contains: Milk)

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

20 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

1 tsp

Sugar for the Sauce

2 tbsp

Water for the Sauce

1 tbsp

Honey

Nutritional information

Energy (kJ)3518 kJ

Energy (kcal)841 kcal

Fat28.1 g

of which saturates9.2 g

Carbohydrate119.2 g

of which sugars36.4 g

Dietary Fibre12.5 g

Protein26 g

Salt2.1 g

Calcium33 mg

Iron0.9 mg

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

Utensils

•Grater

•Baking Tray

•Small Bowl

Cooking Instructions and Tips

Prep the Veg

1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Chop the sweet potatoes into 2cm chunks (no need to peel).

Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.

Halve and peel the red onion, then cut each half into 3 wedges.

Grate the cheese.

Time to Roast

2

Put the sweet potato chunks, courgette and sliced onion onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. 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, 20-22 mins. Turn halfway through.

Mix the Sauce

3

While everything's in the oven, in a small bowl, combine the tomato puree, sugar and water for the sauce (see pantry for both amounts).

Lay the naans on another baking tray.

Divide the tomato sauce between the naans and spread with the back of a spoon, leaving a 1cm border. Sprinkle over the cheese. Set aside for later.

Warm the Naans

4

When the veg has 7 mins roasting time remaining, pop the naans onto the middle shelf until golden and bubbling, 6-7 mins.

Hey Pesto

5

Once the veg has roasted, drizzle over the pesto and honey (see pantry for amount).

Serve Up

6

Share the naans between your plates. Load the pesto veg onto each naan.

Drizzle over the yoghurt.

Serve the baby leaf salad alongside. Drizzle over the balsamic glaze over the leaves to finish.

Enjoy!

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