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Cheesy Greens Flatbreads

with Creamy Broccoli-Cranberry Salad

Cooking time

30 minutes

Servings

4

Calories

690 /serving

Cheesy Greens Flatbreads

with Creamy Broccoli-Cranberry Salad

It’s pizza night! Otherwise known as a flatbread soirée, in fancy speak, which these certainly qualify for: you’ll top your yummy naan bases with our beloved house tomato sauce, leafy greens and stretchy mozzarella, and serve them up with a hearty salad of roasted broccoli florets tossed with more greens and dried cranberries. The mayo-based dressing will have everyone serving themselves seconds.

We will send you:

240g Baby greens (baby spinach or kale)
400g Broccoli florets
2 Garlic cloves
30ml Mayonnaise
30ml Apple cider vinegar
25g Dried cranberries
200ml Tomato sauce
90g Grated mozzarella
4 Naan
20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Eggs, Milk, Sulphites, Wheat

You will need:

Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper

Total Fat
34 g

Saturated Fat
6 g

Sodium
1730 mg

Total Carb
78 g

Sugars
13 g

Protein
21 g

Fibre
8 g

Preparation

Mise en place

Preheat the oven to 450°F. Mince the garlic. Halve the broccoli if large.

Roast the broccoli

On a lined sheet pan, toss the broccoli with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender. In the final 2 min., add ½ the garlic.

Make the sauce

Meanwhile, in a small bowl, combine the tomato sauce, remaining garlic and spices, and S&P.

Assemble & bake the flatbreads

In a large bowl, combine the spinach, 2 tbsp oil and S&P. Arrange the naan on a second lined sheet pan (use 2 sheet pans if necessary). Spread with the sauce. Top with ½ the spinach and the cheese. Bake, 10 to 12 min., until the cheese has melted and the edges of the naan are golden brown.