Elevate your lunch with this cheeky Naanwich!
2 x packs of 2 260g Garlic and coriander naans
2 x 171g packs Moroccan style falafel
2 x 400g packs Natures Pick – ready to roast Mediterranean mixed vegetables
150g Whipped fetta
40g Rocket leaves
Roast the mixed vegetables in their trays for 25 mins.
Put 12 falafel on a metal baking sheet and cook for 15 mins.
Wrap the naan breads in some tin foil and warm them through for 15 mins.
Cut the breads in half lengthways and carefully split open them, ready for stuffing.
Cut the falafels in half.
Divide the roast vegetables and rocket into 8.
Stuff into the split naans along with 3 cut falafels.
Serve alongside the whipped fetta.
