Pork mince and bell peppers are flavoured with a blend of Mexican-inspired spices in this loaded naan recipe. A few things help to elevate it to new heights: a finishing drizzle of balsamic glaze and a hearty helping of delicious Ballymaloe relish.
2 unit(s)
Naan
(Contains Wheat, Milk)
240 grams
Pork Mince
1 unit(s)
Bell Pepper
40 grams
Salad Leaves
1 tin(s)
Tomato Paste
1 pot(s)
Ballymaloe Tomato Relish
(Contains Mustard)
2 sachet(s)
Balsamic Glaze
(Contains Sulphites)
1 unit(s)
Onion
2 sachet(s)
Mexican Style Spice Mix
50 grams
Grated Cheese
(Contains Milk)
to taste
Salt
to taste
Pepper
to taste
Oil
½ tsp
Sugar
to taste
Water