Desk Only - Veggie - 25 mins

• Heat the olive oil in a frying pan over medium-high heat.
• Fry the onion half rings with the sweet potato and the bell pepper for 4 - 6 minutes.
• In the last minute, add half of the Mexican-style spice mix. Season to taste with salt and pepper.

Did you know... potatoes and sweet potatoes are rich in vitamins and minerals such as zinc, iron and potassium, as well as vitamins B and C. Sweet potatoes are also high in vitamin A, which supports eye health and boosts the immune system.

• Transfer the naan to a parchment-lined baking sheet. Spread 2 tbsp passata onto each naan, then scatter over the rest of the Mexican-style spice mix. Season with salt and pepper. 
• Bake the naan in the oven for 2 minutes.
• Meanwhile, thinly slice the jalapeño*.
• Top the naan with the fried vegetables (see Tip). Scatter over the grated cheddar, top with jalapeño slices to taste and return to the oven for another 4 - 6 minutes.

*Take care, this ingredient is spicy! Use as preferred.

Tip: if you have leftover toppings, cut them into smaller pieces and add to the salad.