Arugula and Pesto Flatbread
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Arugula and Pesto Flatbread

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!

Tags:
Veggie
Allergens:
Wheat
•Milk
•Soy
•Sulphites
•Tree nuts
•Mustard

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.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

2 unit

Flatbread

(Contains Wheat)

1 tbsp

Fig Jam

200 g

Zucchini

½ cup

Marinara Sauce

2 tbsp

Basil Pesto

(Contains Milk, Soy)

½ cup

Feta Cheese, crumbled

(Contains Milk)

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

113 g

Arugula and Spinach Mix

28 g

Almonds, sliced

(Contains Tree nuts)

½ tbsp

Dijon Mustard

(Contains Mustard)

Not included in your delivery

6 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)5272 kJ
Calories1260 kcal
Fat79 g
Saturated Fat16 g
Carbohydrate117 g
Sugar15 g
Dietary Fiber9 g
Protein27 g
Cholesterol25 mg
Sodium2110 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
•Measuring Spoons
•Large Bowl
•Whisk

Cooking Steps

TOAST FLATBREAD
1

Before starting, preheat the oven to 425°F.Wash and dry all produce. 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)

PREP ZUCCHINI
2

While the flatbreads toast, cut zucchini in half lengthwise, then cut into 1/4-inch half-moons.

COOK ZUCCHINI
3

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.

ASSEMBLE FLATBREADS
4

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)

MAKE SALAD
5

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.

FINISH AND SERVE
6

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.