Arugula and Pesto Flatbread
with Feta Cheese
Zucchini, pesto and feta cheese top this savoury and indulgent flatbread with a light crisp crust instead of traditional pizza dough! Toasted almonds add an unmistakable crunch to the arugula spinach salad which is dressed in a sweet and sticky fig jam!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
400 g
Flatbread
2 tbsp
Fig Spread
1 unit(s)
Zucchini
½ cup
Marinara Sauce
(May contain Fish, Sesame, Egg, Crustaceans, Sulphites, Mustard, Soy, Milk, Wheat)
¼ cup
Basil Pesto
(Contains Milk May contain Milk, Soy, Sulphites)
200 g
Feta Cheese, block
(Contains Milk)
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
113 g
Arugula and Spinach Mix
28 g
Almonds, sliced
(Contains Almonds May contain Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
½ tbsp
Dijon Mustard
Not included in your delivery
¼ tsp
Salt and Pepper*
6 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Arrange flatbreads on a baking sheet, top side-down. Bake in the middle of the oven, until golden-brown, 1-2 min per side. (NOTE: For 4 ppl, use 2 baking sheets, with 2 flatbreads per sheet. Toast in the middle and top of the oven)
While the flatbreads toast, cut zucchini in half lengthwise, then cut into 1/4-inch half-moons.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add zucchini. Cook, stirring occasionally, until golden-brown, 2-3 min.
Flip toasted flatbreads, top side-up. Spread marinara over top. Top with zucchini, half the feta and dollop with pesto. Bake in the middle of the oven, until assembled flatbreads are golden-brown, 6-8 min. (NOTE: For 4 ppl, use 2 baking sheets, with 2 flatbreads per sheet. Bake in the middle and top of the oven rotating sheets halfway through)
While flatbreads bake, heat the same pan (from step 3) over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Whisk together mustard, fig jam, vinegar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add arugula and spinach mix and season with salt and pepper. Toss together. Sprinkle with toasted almonds.
Top flatbread with half the salad. Crumble remaining feta over flatbread. Cut flatbread into slices and divide between plates. Serve remaining salad on the side.
