Bocconcini-and-Sausage Flatbreads
with Balsamic-Dressed Salad- Milk
- Sulphites
- Soy
- Wheat
- Mustard
- Soy
- Wheat
- Egg
- Milk
- May contain traces of allergens
- Sulphites
- Fish
- Tree nuts
- Gluten
- Peanuts
- Sesame
- Triticale
Sun-dried tomato pesto serves as the savoury base for flatbreads topped with fresh bocconcini, Italian sausage and vibrant basil. The side salad features red grapes, giving the plate a juicy pop of sweetness! Ingredients: Mild Italian sausage (pork, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, water) • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Red onion • Bocconcini cheese (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) (milk) • Grapes • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Arugula and spinach mix (arugula, spinach) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Seed blend (sunflower seeds, pepitas, soybean oil and/or canola oil) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
250 g
Mild Italian Sausage, uncased
(May contain traces of: Mustard, Soy, Wheat, Egg, Milk)
100 g
Bocconcini Cheese
(Contains: Milk)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Soy, Wheat, Egg, Milk, Sulphites, Fish, Tree nuts)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
56 g
Arugula and Spinach Mix
85 g
Red Grapes
1 tbsp
Balsamic Vinegar
(Contains: Sulphites)
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten)
28 g
Seed Blend
(May contain traces of: Mustard, Soy, Egg, Milk, Sulphites, Tree nuts, Gluten, Peanuts, Sesame)
¼ unit(s)
Red Onion
½ tsp
Garlic Salt
(May contain traces of: Mustard, Soy, Wheat, Milk, Sulphites, Tree nuts, Peanuts, Sesame, Triticale)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
¼ tsp
Sugar*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.**
- Season with pepper and half the garlic salt (use all for 4 ppl), then stir to combine.
- Meanwhile, arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)
- Spread sun-dried tomato pesto over flatbreads.
- Peel, then thinly slice one-quarter of the onion into rings or half-moons. (NOTE: Slice more or fewer rings or half-moons, as desired.)
- Top flatbreads with sausage, then some onions.
- Sprinkle with Parmesan.
- Tear bocconcini over top.
- Bake flatbreads in the middle of the oven, until edges are golden-brown and cheese is melted, 6-8 min. (NOTE: For 4 ppl, bake in the bottom and top of the oven, rotating sheets halfway through.)
- Meanwhile, halve grapes.
- Combine vinegar, 1 1/2 tbsp (3 tbsp) oil and 1/4 tsp (1/2 tsp) sugar in a large bowl. Season with salt and pepper, then whisk to combine.
- Add remaining onions, then toss to coat. Set aside to marinate.
- When flatbreads are almost done, add arugula and spinach mix and grapes to the bowl with marinated onions, then toss to combine.
- Halve flatbreads.
- Divide between plates.
- Serve salad alongside. Sprinkle seed blend over top of salad.
