Roasted Mediterranean Veg Loaded Naan
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Roasted Mediterranean Veg Loaded Naan

with Greek Style Cheese, Pesto and Lemon

Tags:
Veggie
Allergens:
Milk
•Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Courgette

(May contain Celery)

1 unit(s)

Red Onion

60 grams

Tomato Puree

2 unit(s)

Plain Naans

(Contains Milk, Cereals containing gluten)

1 unit(s)

Lemon

32 grams

Pesto

(Contains Milk)

20 grams

Baby Leaf Mix

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kJ)3475 kJ
Energy (kcal)830 kcal
Fat29.3 g
of which saturates9.2 g
Carbohydrate116.5 g
of which sugars29.4 g
Protein25.3 g
Salt2.53 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Small Bowl

Instructions

1

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

b) Chop the sweet potatoes into 1cm chunks (no need to peel).

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

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

2

a) Put the sweet potato chunks, courgette and 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.

d) When the oven is hot, roast on the top shelf until golden, 20-22 mins. Turn halfway through.

3

a) Meanwhile, in a small bowl combine the tomato puree, sugar and water for the sauce (see pantry for both amounts).

4

a) Pop the naans onto a baking tray. Divide the tomato sauce between them and spread with the back of a spoon, leaving a 1cm border.

b) When the veg has 5 mins roasting time remaining, sprinkle the naans with a little water and pop them into the oven to warm through, 2-3 mins.

5

a) While the veg roasts, cut the lemon into wedges.

b) In a large bowl, combine a good squeeze of lemon, the sugar and oil for the dressing (see pantry for both amounts).

c) When the veg has roasted, drizzle over the pesto and toss to coat.

d) Add the baby leaves to the lemon dressing and toss together.

6

a) Share the naans between your serving plates.

b) Load the pesto veg onto each naan and squeeze over some lemon juice.

c) Dollop on the greek style yoghurt and crumble over the Greek style cheese.

d) Serve the baby leaf salad alongside.

Enjoy!

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