Lamb naans

Step 1

Heat a large non-stick pan and dry-fry the mince with 2 teaspoons of the herbs or oregano and sun-dried tomatoes for 6-8 minutes until the mince is cooked. Season, if required.

2. Preheat the grill. Place the naans on a baking sheet and scatter evenly with the spinach leaves. Spoon over the lamb mixture, Top with the mozzarella cheese and the remaining dried herbs. Sprinkle with the olive oil.

3. Cook under the grill for 3-4 minutes or until the cheese has melted. Drizzle the naans with a little balsamic vinegar and serve immediately.