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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!

Tags:Veggie
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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

200 g

Zucchini

50 g

Shallot

1 tbsp

Za'atar Spice

(ContainsSesame/Sésame)

2 unit

Flatbread

(ContainsWheat/Blé)

½ cup

Feta Cheese

(ContainsMilk/Lait)

113 g

Baby Spinach

113 g

Cherry Tomatoes

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

1.5 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

1.5 tbsp

Honey

Not included in your delivery

3 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Non-Stick Pan
Medium Bowl
Measuring Spoons
Whisk
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Cut flatbread into squares, then divide between plates. Serve with spinach-tomato salad. Sprinkle almonds over salad and drizzle reserved dressing over flatbread.