Roasted Mediterranean Style Veg Loaded Naan

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.

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.

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

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