NAAN BREAD SALAD TOPPED WITH BALSAMIC STICKY BEETROOT, PEPPERED SALAMI AND CREAMY GOATS CHEESE

INGREDIENTS:
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

METHOD:

Preheat oven to 220 degrees Celsius.
Heat bread for 5 minutes.
Beat vinegar in a pot, add Chutney and beetroot. Heat for 2 minutes.
Adjust seasoning.
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!

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