Ricotta, Roasted Tomato & Sweet Pepper Flatbreads
Tossed Salad with Spiced Butternut Squash
Cooking time
25 minutes
Servings
4
Calories
510 /serving
It’s flat out fun for everyone when the oven goes on for an easygoing supper. The basis for each serving is a cushiony round of naan. Swoosh it with seasoned ricotta, followed by roasted veg: cherry tomatoes bursting with flavour and softened morsels of sweet pepper. Give the side salad some heft and warmth by tumbling cubes of sautéed butternut squash with airy baby greens, all sparked with a white balsamic vinaigrette.
We will send you:
- 280g Cherry tomatoes
- 180g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 200g Diced butternut squash
- 1 Sweet pepper
- 30ml White balsamic vinegar
- 100g Ricotta
- 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, Sulphites, Wheat
You will need:
Medium pan
2 or 3 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
19 g
Saturated Fat
4 g
Sodium
1390 mg
Total Carb
72 g
Sugars
12 g
Protein
15 g
Fibre
5 g
Preparation
Roast the tomatoes & sweet pepper
Preheat the oven to 450°F. Halve the tomatoes. Core and medium-dice the sweet pepper. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, 8 to 10 min., until the tomatoes begin to burst and the sweet pepper has softened.
Sauté the squash
Meanwhile, in a medium pan, heat a drizzle of oil on medium. Add the squash, ½ the remaining spices and S&P. Sauté, 4 to 6 min., until tender.
Make the seasoned ricotta
In a small bowl, combine the ricotta, remaining spices and S&P.
Assemble & bake the flatbreads
Arrange the naan on a second lined sheet pan (use 2 sheet pans if necessary). Spread with the seasoned ricotta. Top with the tomatoes and sweet pepper. Bake, 8 to 10 min., until the edges of the naan are golden brown.
Make the salad
Meanwhile, in a large bowl, combine the vinegar, 2 tbsp oil and S&P. Add the baby greens and squash; toss well.
Plate your dish
Divide the flatbreads (cut into wedges) and salad between your plates. Bon appétit!
