Cheesy Veggie Flatbreads
with Balsamic-Dressed Lettuce & Tomato Salad
Cooking time
20 minutes
Servings
4
Calories
640 /serving
Looking for a vegetarian meal that’s delicious, nutritious and kid-icious? These flatbreads fit the bill. Build each individual portion on cushy naan bread, with lots of grated mozzarella cheese to please the crowd. In between, pile on cherry tomatoes, leafy greens and sliced onions to anticipate a ton of tasty bites. Serve the oven-hot flatbreads with a lettuce and tomato salad dressed in our whipped balsamic vinaigrette for a little extra lusciousness.
We will send you:
- 120g Baby greens (baby spinach or kale)
- 280g Cherry tomatoes
- 50g Sliced red onions
- 1 Head of lettuce
- 90ml Rich, Snappy Whipped Balsamic vinaigrette
- 200ml Tomato sauce
- 120g 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: Milk, Mustard, Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
1 or 2 Sheet pans
Parchment paper
Total Fat
29 g
Saturated Fat
7 g
Sodium
1870 mg
Total Carb
76 g
Sugars
13 g
Protein
21 g
Fibre
6 g
Preparation
Sauté the onions & spinach
Preheat the oven to 450°F. In a large pan, heat a drizzle of oil on medium. Add the onions and sauté, 4 to 6 min., until beginning to soften. Add the spinach and sauté, 1 to 2 min., until wilted; season with ½ the spices and S&P.
Mise en place
Meanwhile, roughly chop the lettuce. Halve the tomatoes. In a small bowl, combine ½ the tomatoes, a drizzle of oil, a pinch of the remaining spices and S&P.
Assemble & bake the flatbreads
Arrange the naan on a lined sheet pan (use 2 sheet pans if necessary). Spread with the tomato sauce; season with the remaining spices. Top with the onions, spinach, dressed tomatoes and cheese. Bake, 10 to 12 min., until the cheese has melted and the edges of the naan are golden brown.
Make the salad
Meanwhile, in a large bowl, combine the lettuce, vinaigrette, remaining tomatoes and S&P.
Plate your dish
Divide the flatbreads (cut into wedges if desired) between your plates. Serve the salad on the side. Bon appétit!
