Bright Ideas Indian-Spiced Tilapia Flatbreads
with Butternut Squash & Pickled Onions
Cooking time
10 minutes
Servings
2/4
Calories
610 /serving
The pretty presentation will catch your eye and the easy preparation will win your heart. Spread with creamy labheh to start, these naan flatbreads are brimming with bright colours, from sautéed cubes of butternut squash to pickled red onions, not to mention a handful of baby greens. Pan-fried tilapia, spiced with our Marvellous Masala mix, floats over top.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 50g Sliced red onions
- 200g Diced butternut squash
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml Labneh
- 2 Naan
- 30ml Apple cider vinegar
- 9g Marvellous Masala spices (garlic purée, coriander powder, sea salt, paprika, ginger purée, turmeric, cumin powder, cumin seeds, black peppercorns, cinnamon, star anise, fennel seeds, coriander seeds)
Contains: Milk, Sulphites, Tilapia, Wheat
You will need:
Oil
Medium pan
Microwave
Large pan (non-stick if possible)
Salt & pepper (S&P)
Total Fat
17 g
Saturated Fat
4 g
Sodium
1210 mg
Total Carb
76 g
Sugars
12 g
Protein
42 g
Fibre
6 g
Preparation
Make the pickled onions
Preheat the oven to 450°F. In a small bowl, microwave the onions, ½ the vinegar, 1 tbsp water (double for 4 portions) and a pinch of salt, in 15 sec. increments, until warm. Set aside to pickle.
Warm the naan
Toast the naan directly on an oven rack, 4 to 6 min., until warmed through and beginning to crisp.
Sauté the squash
Meanwhile, in a medium pan, heat a drizzle of oil on medium. Add the squash and sauté, 4 to 6 min., until tender; season with ½ the spices and S&P.
Cook the tilapia
Meanwhile, pat the tilapia dry with paper towel; season with the remaining spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the tilapia* and cook, 2 to 3 min. per side, until golden brown and cooked through. Transfer to a shallow bowl and flake into large pieces.
Make the salad & serve
In a medium bowl, combine the baby greens, ½ the squash, the remaining vinegar and a drizzle of oil. Divide the naan between your plates. Spread with the labneh. Top with the tilapia, remaining squash, a spoonful of the salad and the pickled onions (drain before adding). Cut the flatbreads into wedges. Serve the remaining salad on the side. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
