Cheesy Veggie 'Nduja and Sweetcorn Naanizza
with Sun-Dried Tomato Sauce and Wedges
Our Cheesy Veggie 'Nduja and Sweetcorn Naanizza is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Vegan 'Nduja has all the spicy, rich flavours of the popular Italian paste - but it's completely meat-free! Featuring a hot, umami blend of Calabrian chillies and peppers, it has a strong, sweet flavour while carrying 'Nduja's meaty undertones. This paste is perfect spread over flatbreads and swirled into pasta and risotto.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
160 grams
Sweetcorn
60 grams
Mature Cheddar Cheese
(Contains Milk)
32 grams
Mayonnaise
(Contains Egg, Mustard)
½ sachet(s)
Vegan ‘Nduja
30 grams
Tomato Puree
25 grams
Sun-Dried Tomato Paste
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
Not included in your delivery
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, drain the sweetcorn in a sieve.
Grate the Cheddar cheese.
In a small bowl, combine the mayo, honey (see pantry for amount) and the vegan 'nduja (see ingredients for amount - use less if you'd prefer things milder). Set aside for serving.
In another small bowl, combine the tomato puree and sun-dried tomato paste. Season with salt and pepper, then mix well.
Increase your oven temperature to 240°C/220°C fan/gas mark 9.
Pop the naans onto a baking tray. Divide the sun-dried tomato sauce between them and spread with the back of a spoon, leaving a 1cm border.
Top evenly with the sweetcorn, then sprinkle over the Cheddar.
When the wedges have about 10 mins remaining, move them to the middle shelf of your oven.
Bake the naanizzas on the top shelf until the cheese is golden and bubbling, 7-10 mins.
Share your cheesy naanizzas and wedges between your plates.
Drizzle the honey 'nduja mayo over your naanizzas or serve on the side for dipping.
Enjoy!
