with bell pepper and side salad
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Naan
2 unit(s)
Bell Pepper
1 unit(s)
Salad Leaves
40 grams
Tomato Paste
1 tin(s)
Ballymaloe Tomato Relish
1 pot(s)
Balsamic Glaze
2 sachet(s)
Onion
1 unit(s)
Mexican Style Spice Mix
2 sachet(s)
Grated Cheese
50 grams
Irish Lean Beef Mince
240 grams
Sugar
0.5 tsp
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Place a large pan over medium-high heat (without oil).
- Once hot, add the mince and fry until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Break the mince up with a spoon as it cooks. Season to taste with salt and pepper.
- Meanwhile, halve, peel and thinly slice the onion. Halve and deseed the pepper. Slice into thin strips.
- Add the pepper and onion to the mince and fry for 4-5 mins.
- Add the Mexican spice and fry until fragrant, 1 min.
- Stir in the tomato paste, ½ tsp sugar (per 2P) and 75ml water (per 2P).
- Lower the heat to medium and simmer until thickened slightly, 3-4 mins. Stir occasionally to prevent sticking. Season to taste with salt and pepper.
- Place the naans on a lined baking tray and distribute the mince evenly between them, leaving a 1cm border around the edge as the crust.
- Sprinkle over the cheese and pop into the oven.
- Bake until the cheese is melted, 4-6 mins.
- Just before serving, toss the salad leaves with a drizzle of oil and half the balsamic glaze.
- Season to taste with salt and pepper.
- Divide the loaded naans between plates.
- Top with a drizzle of remaining balsamic glaze.
- Spoon over the Ballymaloe relish.
- Scatter a little salad on the naans and serve the remaining salad alongside.
3127
kJ
Energy (kJ)
747
kcal
Energy (kcal)
18.2
g
Fat
8.2
g
of which saturates
94.9
g
Carbohydrate
22.1
g
of which sugars
9
g
Dietary Fiber
49
g
Protein
0
mg
Cholesterol
3.03
g
Salt
