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Pesto Paneer Loaded Naan

Pesto Paneer Loaded Naan

with carrot salad

4.5(3)

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Calories

:

955 kcal

Protein

:

39g protein

Total

:

20 minutes

Difficulty

:

Easy

Veggie

Family Friendly

Quick

Allergens:

Wheat
Milk
Sulphites
Egg
Mustard

A recipe conveniently customised just to your liking.

Ingredients

Serving amount

2 unit(s)

Naan

(Contains: Wheat, Milk)

200 grams

Paneer

(Contains: Milk)

30 grams

Green Pesto

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

110 grams

Creme Fraiche

(Contains: Milk)

½ sachet(s)

Italian Herbs

1 unit(s)

Shallot

40 grams

Salad Leaves

1 unit(s)

Carrot

2 sachet(s)

Mayo

(Contains: Egg, Mustard)

1 sachet(s)

Red Wine Vinegar

(Contains: Sulphites)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)3994 kJ

Energy (kcal)955 kcal

Fat52.5 g

of which saturates24.9 g

Carbohydrate79.9 g

of which sugars12.5 g

Dietary Fiber8 g

Protein39 g

Salt3.8 g

Calcium18 mg

Iron0.4 mg

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

•Grater

Cooking steps

Fry the Paneer

1

Preheat the oven to 220°C/200°C fan/gas mark 7. Place a large pan over medium-high heat with a drizzle of oil.
Halve, peel and thinly slice the shallot. Chop the paneer into 2c cubes.
Add the shallot, paneer and half a sachet of Italian herbs (per 2P) to the pan. Season with salt and pepper.
Fry until golden brown 6-8 mins.

Get Prepped

2

Meanwhile, trim the carrot, then coarsely grate (no need to peel).
Just before serving, toss the salad leaves and carrot with mayo, vinegar and a drizzle of oil.
Season to taste with salt and pepper.

Finishing Touches

3

Place naans onto a baking tray.
Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
Once the paneer is cooked, remove the pan from the heat and stir in the pesto and creme fraiche.
Season to taste with salt and pepper.

Load the Naans and Serve

4

Serve the warm naans, pesto paneer, balsamic glaze and salad separately.
Allow everyone to assemble themselves at the table.

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