1 packet The Spice Tailor Garlic and Coriander or Plain Naan
4 tbs. crème fraiche or sour cream
300g kambocha pumpkin or butternut squash, cut into 1” pieces, I like to leave the skin
½ small red onion, finely sliced
2 fat green chillies, washed and pierced with the tip of a knife
100g log of goats cheese, finely sliced
Extra virgin olive oil, salt and pepper to cook
Preheat the oven to 200C.
Toss the pumpkin and chillies with a little of the olive oil and seasoning and place in a baking tin and roast for 15m or until the they are both soft when poked with the tip of a knife. Take out but leave the oven on.
Wrap the chillies in cling film and leave to steam for 1-2 minutes. Carefully peel the skin off, slice off the tops, slice in half lengthways, take out the seeds and slice into long slivers.
Flash the both sides of the naans under running water. Place on your baking sheet, evenly spread the sour cream over the top, leaving a 1” border. Scatter over the pumpkin, slivers of pepper and red onions. Tuck in slices of the goats cheese, drizzle with a little extra olive oil if you like and a couple of turns of the black pepper mill. Bake on the upper shelf until the naan is soft and the edges are lightly crisp, around 2-3 minutes.
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