Goat Cheese & Pear Flatbreads
with Balsamic Drizzle
Cooking time
15 minutes
Servings
2/4
Calories
610 /serving
These veggie flatbreads check all the boxes. They’re covered with creamy spiced goat cheese, followed by lots of hearty kale with sweet touches of pear and fig. After all, the best kind of salad is one where you can even eat the plate!
We will send you:
- 120g Chopped kale
- 1 Pear
- 15g Balsamic glaze
- 20g Dried figs
- 30ml Champagne vinegar
- 30ml Heavy cream
- 60g Goat cheese
- 2 Naan
- 9g Zesty Herbs spices (garlic, dried carrots, spices, red bell pepper, sugar, curry powder (mustard) canola oil, onion, salt, black pepper, lemon oil, citric acid)
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pot (or kettle)
Strainer
Olive oil
Total Fat
22 g
Saturated Fat
9 g
Sodium
1090 mg
Total Carb
89 g
Sugars
22 g
Protein
20 g
Fibre
10 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Core and thinly slice the pear lengthwise.
- In a small bowl, combine the cheese, cream and ⅓ of the spices.
- In a small pot (or kettle), bring 2 cups water (double for 4 portions) to a boil.
- In a second small bowl, combine the figs and boiling water. Set aside for 5 to 10 min. to rehydrate. Drain and roughly chop.
Warm the naan
- Arrange the naan on a lined sheet pan.
- Drizzle with olive oil and season with the remaining spices.
- Bake, 4 to 6 min., until beginning to crisp.
Make the salad
- In a medium bowl, combine the kale, vinegar (add ½ for a milder flavour), a drizzle of olive oil and S&P.
- Massage, 1 to 2 min., until softened.
- Add the pear and figs; toss well.
Plate your dish
- Divide the naan between your plates.
- Spread with the cheese-cream mixture.
- Drizzle with the balsamic glaze. Bon appétit!
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