Protein Boost | Halloumi, Shimeji & Heirloom Zucchini Flatbreads
with Chive Oil & Balsamic Glaze
Cooking time
15 minutes
Servings
2/4
Calories
780 /serving
Power up on proteins! Add halloumi to your meal with our Protein Boost option. Top-drawer toppings give these flatbreads the edge. Shimeji mushrooms are just the right size for nibbling alongside heirloom zucchini sautéed with garlic. The ricotta base is double drizzled: it gets a tangy-sweet balsamic glaze and the herby green delight of quick-made chive oil.
We will send you:
- 1 Garlic clove
- 150g Shimeji mushrooms
- 6g Chives (or garlic chives)
- 2 Heirloom zucchini
- 15g Balsamic glaze
- 100g Ricotta
- 2 Naan
- 125g Halloumi
- 7.5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper, cellulose)
Contains: Milk • Sulphites • Wheat
You will need:
Aluminum foil
Large pan
Salt & pepper (S&P)
Sheet pan
Olive oil
Total Fat
40 g
Saturated Fat
17 g
Sodium
1560 mg
Total Carb
74 g
Sugars
14 g
Protein
31 g
Fibre
8 g
Preparation
Mise en place
- Mince the garlic.
- Remove the bottom of the mushrooms; separate the mushrooms.
- Thinly slice the chives; place in a small bowl.
- Medium-dice the zucchini.
- In a second small bowl, combine the ricotta, ½ the spices and S&P.
Make the chive oil
- In a large pan, heat 2 tbsp olive oil (double for 4 portions) on medium-high.
- Once warm, transfer to the bowl of chives; season with S&P.
- Reserve the pan.
Sauté the vegetables
- In the same pan, heat a drizzle of olive oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the mushrooms, zucchini, remaining spices and S&P.
- Sauté, 4 to 5 min., until nicely browned and tender.
Assemble & broil the flatbreads
- Arrange the naan on a foil-lined sheet pan.
- Spread with the ricotta.
- Top with the vegetables.
- Broil, 3 to 5 min., until beginning to brown.
- Transfer to a cutting board and cut into wedges.
Plate your dish
- Divide the flatbreads between your plates.
- Drizzle with the chive oil and balsamic glaze. Bon appétit!
