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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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: Sulphites, Mustard)
1.5 tbsp
Honey
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
