Roasted Garlic Pesto & Goat Cheese Flatbreads
Green Bean Salad with Grana Padano
Cooking time
20 minutes
Servings
2/4
Calories
870 /serving
As easy as pizza pie! Rounds of naan are topped with high-impact ingredients: a green blend of basil pesto, roasted garlic and lemon zest scattered with tangy morsels of goat cheese. A lemony green bean salad gets its edge from Grana Padano.
We will send you:
- 60ml Basil pesto
- 200g Green beans (or string peas)
- 1 Lemon
- 15g Minced roasted garlic
- 25g Grana Padano (contains rennet)
- 60g Goat cheese
- 2 Naan
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Cashews • Eggs • Milk • Wheat
You will need:
Aluminum foil
Medium pot
Oil
Salt & pepper (S&P)
Sheet pan
Strainer
Zester
Total Fat
57 g
Saturated Fat
12 g
Sodium
1610 mg
Total Carb
73 g
Sugars
9 g
Protein
25 g
Fibre
8 g
Preparation
Mise en place
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Zest and juice the lemon.
- Remove the stem ends of the green beans; halve crosswise on an angle.
Blanch the green beans
- Add the green beans to the pot of boiling water and boil, 2 to 3 min., until crisp-tender.
- Drain and transfer to a bowl of ice water.
- Once cool, drain and pat dry.
Make the pizza sauce
- Meanwhile, in a small bowl, combine the pesto, garlic, lemon zest (start with ½), a drizzle of oil and ½ the spices.
Assemble & bake the flatbreads
- Arrange the naan on a foil-lined sheet pan.
- Spread with the pizza sauce.
- Top with the goat cheese, a drizzle of oil and ½ the remaining spices.
- Bake, rotating halfway, 8 to 10 min., until the crust is golden brown.
- Switch the oven to broil, 2 to 3 min., if extra colour is desired.
- Transfer to a cutting board and cut into wedges.
Make the green bean salad
- Meanwhile, in a large bowl, combine the lemon juice, 3 tbsp oil (double for 4 portions), the remaining spices and S&P.
- Add the green beans and ½ the Grana Padano; toss well.
Plate your dish
- Divide the flatbreads and green bean salad between your plates.
- Garnish with the remaining Grana Padano. Bon appétit!
