Feta and Pepper topped Naan.

This recipe will be a useful light lunch to see you through the day and it is, again, another easy versitile dish that you can play around with at your own preference adding or subtracting ingredients to suit your mood.

• half a red and yellow pepper cut in to chunks
• 1tsp olive oil
• 2 plain mini naans (or garlic, herb or corriander)
• 2tbsp pesto sauce
• 75g crumbled feta cheese
• olives (if suited)
• salad leaves and basil (or other herbs)

Pre-heat the oven to 200 degrees and add the olive oil and the chopped peppers and roast for 15-20 mins until slighty charred at the edges. Place the naans in the oven for the final three mins of cooking of peppers. Spread the pesto on each naan, then add the peppers once cooled slighty. Finally scatter the feta and basil (herbs of choice) and olives and serve.