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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Almonds, sliced(ContainsTree Nut/Noix)
Dijon Mustard(ContainsSulphites/Sulfite, Mustard/Moutarde)
Salt and Pepper*
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.
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.
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.
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.
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.
Cut flatbread into squares, then divide between plates. Serve with spinach-tomato salad. Sprinkle almonds over salad and drizzle reserved dressing over flatbread.