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.
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)
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
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.
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.
a) Meanwhile, in a small bowl combine the tomato puree, sugar and water for the sauce (see pantry for both amounts).
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.
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.
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!