BBQ Sweetcorn Naanizza

Name: BBQ Sweetcorn Naanizza with a side of cabbage slaw
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 1 unit(s) Onion; 1 pack(s) Sweetcorn; 2 sachet(s) Central American Style Spice Mix; 1 tin(s) Tomato Paste; 2 unit(s) Naan; 50 grams Grated Cheese; 2 unit(s) Scallion; 1 sachet(s) Aioli; 2 sachet(s) BBQ Sauce; ½ unit(s) Cabbage; 1 unit(s) Carrot; 1 sachet(s) Cajun Spice Mix; ½ tsp Sugar; to taste Oil; to taste Salt; to taste Pepper; to taste Water

with a side of cabbage slaw

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This naan bread-pizza hybrid is deceptively delicious. Perfect for families, this is a simple dish that's as fun to make as it is to eat. Creamy cabbage slaw adds another exciting element to an already enticing meal!

Tags:

Family Friendly

•Quick

•Veggie

•Climate Conscious

Allergens:

Wheat

•Milk

•Egg

•Mustard

•Sulphites

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Onion

1 pack(s)

Sweetcorn

2 sachet(s)

Central American Style Spice Mix

1 tin(s)

Tomato Paste

2 unit(s)

Naan

(Contains: Wheat, Milk)

50 grams

Grated Cheese

(Contains: Milk)

2 unit(s)

Scallion

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

2 sachet(s)

BBQ Sauce

½ unit(s)

Cabbage

1 unit(s)

Carrot

1 sachet(s)

Cajun Spice Mix

(Contains: Sulphites)

Not included in your delivery

½ tsp

Sugar

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)3268 kJ

Energy (kcal)781 kcal

Fat30.2 g

of which saturates7.7 g

Carbohydrate102.2 g

of which sugars27.5 g

Dietary Fiber7.4 g

Protein24.3 g

Cholesterol0 mg

Salt3.34 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve

•Grater

•Baking Sheet with Baking Paper

Cooking Steps

PDF

Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve the cabbage and cut out and discard the tough core. Thinly slice half the cabbage (use all for 4P and 6P).
Trim and grate the carrot.
Halve, peel and thinly slice the onion.

Place a pan over medium-high heat with a drizzle of oil.
Once hot, add the onion to the pan and fry until softened, stirring occasionally, 4-5 mins.
Meanwhile, drain the sweetcorn.
Add the sweetcorn, Cajun spice and Central American spice to the pan. Fry until fragrant, 2-3 mins.
Remove from the heat and season with salt and pepper.

Meanwhile, in a bowl, mix together tomato paste, 1 tsp water (per 2P) and ½ tsp sugar (per 2P).
Pop the naans onto a lined baking tray.
Use the back of a spoon to spread the tomato sauce evenly over the surface, leaving a 1cm border around the edge.

Top the naans with the spiced sweetcorn and onion.
Sprinkle the cheese over the top.
Transfer your naanizzas to the top shelf of the oven and bake until the cheese is golden and bubbling, 6-7 mins.

While the naanizzas bake, trim and thinly slice the scallion.
Toss the carrot, cabbage and scallion with the aioli to make your slaw.
Season to taste with salt and pepper.