Za'atar and Feta Flatbread
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Za'atar and Feta Flatbread

Za'atar and Feta Flatbread

with Spinach Salad and Sliced Almonds

There's nothing like a free-form flatbread to make you feel a bit fancy at dinnertime. This colourful beauty is all about the tender zucchini, the sweetness of cooked shallots and the salty finish of feta. It's unbeatable!

Tags:
Veggie
Allergens:
Sesame
Wheat
Milk
Tree nuts
Sulphites
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

200 g

Zucchini

50 g

Shallot

1 tbsp

Za'atar Spice

(Contains Sesame)

2 unit

Flatbread

(Contains Wheat)

½ cup

Feta Cheese

(Contains Milk)

113 g

Baby Spinach

113 g

Cherry Tomatoes

28 g

Almonds, sliced

(Contains Tree nuts)

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

1.5 tsp

Dijon Mustard

(Contains Mustard, Sulphites)

1.5 tbsp

Honey

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)4435 kJ
Calories1060 kcal
Fat51 g
Saturated Fat11 g
Carbohydrate133 g
Sugar15 g
Dietary Fiber10 g
Protein28 g
Cholesterol20 mg
Sodium2060 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Large Non-Stick Pan
Medium Bowl
Measuring Spoons
Whisk
Small Bowl

Instructions

PREP
1

Before starting, preheat your broiler to high.Wash and dry all produce. Arrange flatbreads on a baking sheet, top side-down. Broil in the middle of the oven until golden-brown, 1-2 min per side. (TIP: Keep an eye on flatbreads so that they don't burn!) Flip flatbreads, then set aside. Cut zucchini into 1/8-inch rounds. Halve tomatoes. Peel, then cut shallot into 1/4-inch slices.

MAKE FILLING
2

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl) then shallots and half the spinach. Cook, stirring often, until shallots soften, 2-3 min. Toss zucchini, half the za'atar and 1/2 tbsp oil (dbl for 4 ppl) in a medium bowl. Season with salt and pepper.

ASSEMBLE FLATBREAD
3

Top flatbread with spinach-shallot mixture. Layer zucchini rounds on top. Crumble over feta. Broil in the middle of the oven, until zucchini is soft and flatbread is golden-brown, 8-10 min.

TOAST ALMONDS
4

While flatbread broils, wipe the same pan clean, then heat over medium. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. Remove pan from heat and set aside.

MAKE SALAD
5

Whisk together mustard, vinegar, honey, remaining za'atar and 2 tbsp oil (dbl for 4 ppl) in the same medium bowl used in step 2. Season with salt and pepper. Reserve 2 tbsp dressing (dbl for 4 ppl) in a small bowl. Set aside. Add tomatoes and remaining spinach to the dressing in the medium bowl. Toss together.

FINISH AND SERVE
6

Cut flatbread into squares, then divide between plates. Serve with spinach-tomato salad. Sprinkle almonds over salad and drizzle reserved dressing over flatbread.