Cheddar, Chilli & Mango Naan Toastie With Salad

Updated at: Thu, 17 Aug 2023 05:34:46 GMT

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 Chop the sweet potato[es] (skin on) into large, bite-sized pieces

Step 2

Add the chopped sweet potato to a baking tray with a generous drizzle of vegetable oil and a pinch of salt

Step 3

Give everything a good mix up and put the tray in the oven for 20-25 min or until crisp

Step 4

While the sweet potato is cooking, slice the red chilli[es] finely

Step 5

Trim, then slice the spring onions finely

Step 6

Grate the cheddar cheese

Step 7

Cut the naans in half

Step 8

Spread the mango chutney evenly over one side of each halved naan and top with the ground cumin and grated cheese

Step 9

Top with the nigella seeds, sliced red chilli (can't handle the heat? Go easy!) and half the sliced spring onion (save the rest for later!)

Step 10

Sandwich the naans together

Step 11

Chop the cherry tomatoes in half

Step 12

Top, tail, peel and grate the carrot[s]

Step 13

Wash the baby leaf salad, then pat it dry with kitchen paper

Step 14

Combine the white wine vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper in a bowl – this is your dressing

Step 15

Once the sweet potatoes are almost done, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Step 16

Once hot, add the naan sandwiches and cover with a smaller pan

Step 17

Add a heavy weight (e.g. several tins) to the top pan and cook for 2-3 min per side, checking occasionally – these are your cheddar, chilli & mango naan toasties

Step 18

Tip: You may need to do this in batches!

Step 19

While the toasties are cooking, mix the baby leaf salad, grated carrot, halved cherry tomatoes, roast sweet potato and remaining sliced spring onion with the dressing

Step 20

Cut the cheddar, chilli & mango naan toasties in half and serve them with the salad to the side

Step 21

Garnish with the flaked almonds

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