Pear and Goat Cheese Flatbreads
Serves 2 | with Toasted Walnuts and Arugula
Sweet and savoury lovers, this lunch is for you! These flatbreads combine the delicate flavours of pear with bold goat cheese and peppery arugula for a delicious bite. Toasted walnuts on top add extra crunch!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Pear
28 g
Walnuts, chopped
(Contains Walnuts)
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
½ cup
Goat Cheese
(Contains Milk)
½ tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
2 tbsp
Balsamic Glaze
(Contains Sulphites)
28 g
Arugula and Spinach Mix
28 g
Crispy Shallots
(Contains Wheat)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Halve, core, then cut pear into 1/4-inch slices.
- Heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Arrange flatbreads on an unlined baking sheet.
- Combine 1 tbsp oil and 1/2 tsp garlic salt in a small bowl. Season with pepper, then stir to combine.
- Brush flatbreads with oil mixture, then sprinkle cheddar, goat cheese and walnuts over top. Layer pear over top.
- Bake in the middle of the oven until cheese has melted and flatbreads are golden-brown, 6-8 min.
- Meanwhile add 1/2 tbsp oil and 1/2 tbsp balsamic glaze to a medium bowl. Season with a pinch of garlic salt and pepper, then whisk to combine. Add arugula and spinach mix, then toss to combine.
- Remove flatbreads from the oven.
- Cut flatbreads into wedges.
- Top with dressed argula, then sprinkle crispy shallots on top.
- Drizzle remaining balsamic glaze over flatbreads if desired.
