Clawson™

Ingredients

• 1 packet of Large Naan Breads
• 1 Green Pepper
• 1 Red Pepper
• 1 Red Onion
• 1 tsp Ground Cumin
• 12 cherry tomatoes
• 25ml Vegetable Oil – use for roasting peppers
• 1 jar Mango Chutney
• 200g grated paneer

Oven Temp: 200oC/Gas 6

Serves 2
 

Method

Cut Peppers and onions into large chunks and place in a bowl with quartered cherry tomatoes. Add ground cumin and vegetable oil and lightly toss to ensure all vegetables are coated.

Place vegetables on a baking tray and roast in the oven for 15-20 mins.
Meanwhile place the naan breads on a plate and spread a generous serving of mango chutney onto the base ensuring to go to the edges of the bread.

Evenly cover the mango chutney with the roasted vegetables and top the vegetables with grated paneer.

Place under a hot grill until Paneer has turned golden brown