Name: Roasted Vegetable Suya-Spiced Flatbread
Prep time: 15 min
Cook time: 40 min
Yield: 8
Ingredients: 1; 1 medium aubergine, cut into cubes; 1 red pepper, cut into cubes; 1 onion, cut into chunks; 175 g (6 oz) cherry tomatoes, halved; 1 ripe mango, peeled, seeded and cut into chunks; 2 tbsp oil; 1 pack naan bread or 4 mini naan bread, toasted; 8 tbsp West African Suya Sauce , divided

Roasted Vegetable Suya-Spiced Flatbread

Prep Time

15 Minutes

Cook Time

40 Minutes

Ingredients

8

Servings

8

Naan bread serves as the base for building a flatbread with colorful veggies and mango in this West African twist on traditional vegetable flatbread. Suya Sauce ties it all together with its signature nutty, spicy flavour both as spread on the bread and drizzled on top.

Ingredients

1 medium aubergine, cut into cubes
1 red pepper, cut into cubes
1 onion, cut into chunks
175 grams (6 ounces) cherry tomatoes, halved
1 ripe mango, peeled, seeded and cut into chunks
2 tablespoons oil
1 pack naan bread or 4 mini naan bread, toasted
8 tablespoons West African Suya Sauce, divided

Instructions

1 Pre-heat oven to 230°C, 450°F, Gas Mark 8.
2 Place vegetables and oil in large bowl, toss to coat. Arrange vegetables in a single layer on a baking tray.
3 Roast for 35-40 minutes or until vegetables are tender, stirring halfway through cooking. Set aside.
4 To assemble flatbreads, spread about 2 tablespoons of Suya Sauce over each flatbread and divide the roasted vegetables evenly on top. Drizzle with the remaining Suya Sauce and sprinkle with chopped parsley.