1 pot of The Spice Tailor Tomato, Garlic & Chilli Chutni
2 red peppers, deseeded and thickly sliced
1 tbsp olive oil
320g pack puff pastry sheet
250g pack cherry tomatoes, halved
200g pack Greek Feta, crumbled
1 tbsp coriander leaves, roughly chopped
Green leaf salad, to serve
Preheat the oven to 220ºC (Fan 200ºC/mark 7). Toss the peppers with the olive oil, transfer to a baking sheet and bake for 15 minutes until softened.
Meanwhile, open out the pastry and place on a baking sheet. Prick the pastry lightly with a fork then spread the chutni from the pot over the surface.
Arrange the roasted peppers and cherry tomatoes on top, then scatter over the crumbled feta. Bake for 20-25 minutes until puffed and golden. Scatter over the chopped coriander, cut into rectangles and serve warm with a leafy salad.
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