Roasted Mediterranean Style Veg Loaded Naan
with Greek Style Cheese, Pesto and Baby Leaf Salad
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.
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 unit(s)
Sweet Potato
1 unit(s)
Courgette
(May contain traces of: Celery)
1 unit(s)
Red Onion
60 grams
Tomato Puree
2 unit(s)
Plain Naans
(Contains: Cereals containing gluten, Milk, Wheat)
32 grams
Pesto
(Contains: Milk)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
50 grams
Greek Style Salad Cheese
(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
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°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.
Put the sweet potato chunks 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, 25-35 mins. Turn halfway through.
When the sweet potato has around 20 mins remaining, remove the tray from the oven. Add the courgette and onion to the same tray with a drizzle of oil. Season with salt and pepper, then toss to coat.
Return to the oven for the remaining time, 18-20 mins.
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. Set aside for later.
When the veg has 5 mins roasting time remaining, pop the naans onto the middle shelf to warm through, 3-4 mins.
Once the veg has roasted, drizzle over the pesto and honey (see pantry for amount) and toss to coat.
Share the naans between your plates. Load the pesto veg onto each naan.
Drizzle over the yoghurt and crumble over the Greek style salad cheese.
Serve the baby leaf salad alongside. Drizzle over the balsamic glaze over the leaves to finish.
