2 naan bread
4 Tbls balsamic vinegar
¾ cup chutney
1 ½ cups cooked and grated beetroot
Salt and pepper
2 cups rocket
6 slices salami, cut into wedges
Goats cheese, sliced
Preheat oven to 220 degrees Celsius.
Heat bread for 5 minutes.
Beat vinegar in a pot, add Chutney and beetroot. Heat for 2 minutes.
Cool for 5 minutes.
Spread the chutney mixture onto naan bread.
Top with rocket and then salami and goats cheese.
Garnish with chopped spring onions and serve!