BBQ Summery Veggie & Goat Cheese Flatbreads
with Cherry Tomatoes, Baby Greens & Roasted Garlic
Cooking time
15 minutes
Servings
2/4
Calories
630 /serving
This relaxed recipe is a midsummer night’s dream! Overflowing with healthful veggies, it’s easy, tasty and pretty to look at. Grill up slices of onion and fresh corn until softened. The rounds and the niblets join cherry tomatoes and baby greens in a delicious dousing of roasted garlic, honey and apple cider vinegar. Prepare each portion on a round of naan, toasted on the barbecue and finished with crumbled goat cheese and cracked black pepper.
We will send you:
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 140g Cherry tomatoes
- 1 Onion (or shallot)
- 2 Ears of corn
- 30ml Apple cider vinegar
- 15g Minced roasted garlic
- 7g Honey
- 60g Goat cheese
- 2 Naan
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Sulphites, Wheat
You will need:
BBQ (or grill pan)
Oil
Salt & pepper (S&P)
Basting brush
Total Fat
23 g
Saturated Fat
7 g
Sodium
1450 mg
Total Carb
89 g
Sugars
17 g
Protein
20 g
Fibre
8 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Peel and thinly slice the onion into rounds.
Grill the corn & onion
In a medium bowl, combine the corn (shuck if necessary), onion, a drizzle of oil, ¾ of the spices and S&P. Add the corn to the BBQ (or to a grill pan heated on medium-high) and grill, turning occasionally, 2 min., until beginning to brown. Add the onion and grill, turning occasionally, 5 to 7 min., until the vegetables are browned and tender. Transfer to a cutting board and reserve the bowl. Wipe out and reserve the grill pan, if using.
Grill the naan
Add the naan to the BBQ (or to the reserved grill pan heated on medium-high) and grill, 1 to 2 min., until lightly toasted. Transfer to a plate and brush with oil.
Dress the vegetables
Quarter the tomatoes. Cut the corn kernels off the cobs. In the reserved bowl, combine the garlic, honey, vinegar, a drizzle of oil, the remaining spices and S&P. Add the baby greens, tomatoes, corn and onion; toss well.
Plate your dish
Divide the naan between your plates. Top with a spoonful of the vegetables, the cheese and freshly cracked black pepper. Serve the remaining vegetables on the side. Bon appétit!
