- 1 red onion
- 1 pointed red pepper
- 250g baby plum tomatoes
- 2 garlic cloves
- A handful of flat leaf parsley
- 1 tbsp Spanish seasoning
- 330ml cherry tomato passata
- 2 x 100g soft goat's cheese
- 40g honey
- 2 plain naan breads
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 100ml cold water
- 1.
Peel and roughly chop the red onion. Halve the red pepper, scoop out the seeds and white pith, and roughly chop the pepper. Halve the baby plum tomatoes.
- 2.
Pop a frying pan on a medium heat. Add 1 tbsp olive oil and the veg. Season with a pinch of salt and pepper. Pop on a lid or a baking tray, if you don’t have a lid. Fry, stirring occasionally, for 5 mins till the veg start to soften and brown a little.
- 3.
While the veg fry, peel and grate or crush the garlic. Finely chop the parsley stalks, setting the leaves aside for later. Stir the garlic and parsley stalks into the veg with 1 tbsp Spanish seasoning. Cook, stirring, for 1-2 mins.
- 4.
Pour the cherry tomato passata into the pan and add 100ml water. Pop the lid back on the pan. Simmer for 5 mins, stirring occasionally, till the sauce starts to thicken.
- 5.
While the sauce simmers, heat your grill to high. Taste the sauce and add a pinch more salt or pepper, if you think it needs it. If your frying pan is suitable for grilling, carefully place the goat’s cheeses in the pan. Alternatively, spoon the sauce into two small, heatproof dishes, then add the goat’s cheeses.
- 6.
Drizzle a little honey over each goat’s cheese, then slide the frying pan or dishes under the grill for 10 mins till the sauce is bubbling and the cheeses have browned.
- 7.
While the goat’s cheese melts grill, pop the naan breads on a baking tray and sprinkle over a little water. When the goat’s cheese melts are ready, take them out from under the grill and set aside. Slide the naan breads under the grill for 1-2 mins, turning halfway, till warm.
- 8.
Serve the grilled goat’s cheeses and sauce in their dishes, or spooned onto a couple of warm plates, with the warm naan breads on the side for dunking. Tear over the parsley leaves to garnish.
- Tip
Energy Saver: When you’re frying veggies to start making a sauce, soup or stew, popping a lid on the pan helps to keep the heat and steam in the pan, speeding up the cook time and saving energy. If you don’t have a lid, use a baking tray to cover the pan or a circle of greaseproof paper laid over the top of the veggies. Remove occasionally to stir the veg.