Roasted Mediterranean Veg Loaded Naan

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 the tray with an extra drizzle of oil. Season with salt and pepper and toss to coat. 

Then return to the oven for the remaining time, until softened and browned, 18-20 mins.

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

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, place the naans on another baking tray. 

Sprinkle the naans with a little water and pop them 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.