Za'atar and Feta Flatbread

Za'atar and Feta Flatbread

with Spinach Salad and Sliced Almonds

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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!

Allergens:Sesame/SésameWheat/BléMilk/LaitTree Nut/NoixSulphites/SulfiteMustard/Moutarde

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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 g


50 g


1 tbsp

Za'atar Spice


2 unit



½ cup

Feta Cheese


113 g

Baby Spinach

113 g

Cherry Tomatoes

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

1 tbsp

Balsamic Vinegar


1.5 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

1.5 tbsp


Not included in your delivery

3 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4435 kJ
Calories1060 kcal
Fat51 g
Saturated Fat11 g
Carbohydrate133 g
Sugar15 g
Dietary Fiber10 g
Protein28 g
Cholesterol20 mg
Sodium2060 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Non-Stick Pan
Medium Bowl
Measuring Spoons
Small Bowl
Instructionsarrow up iconarrow up icon
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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.