Kale & Butternut Labneh Flatbreads
with Honey-Sesame Garnish
Cooking time
30 minutes
Servings
2/4
Calories
700 /serving
Let it snow for the holidays! Or at least let there be creamy white labneh whirled with roasted garlic and olive spices. Each round is a showcase for seasonal veggies—dark green kale and butternut squash—with melted mozza and a honey-sesame drizzle.
We will send you:
- 200g Diced butternut squash
- ½ Bunch of kale
- 7g Honey
- 15g Minced roasted garlic
- 60ml Labneh
- 60g Grated mozzarella
- 2 Naan
- 7.5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder (maltodextrin, lemon puree, citric acid, sugar, lemon juice), canola oil, black pepper, cellulose fiber (anti-caking agent))
- 9g Black & white sesame seeds
Contains: Milk • Sesame • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
26 g
Saturated Fat
10 g
Sodium
1320 mg
Total Carb
91 g
Sugars
14 g
Protein
31 g
Fibre
7 g
Preparation
Sauté the vegetables
- Preheat the oven to 450°F.
- Remove the kale leaves from the stems; roughly chop the leaves.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the squash and sauté, 3 to 4 min., until beginning to soften.
- Add the kale and ½ the spices. Sauté, 2 to 3 min., until tender; season with S&P.
Make the sauce
- In a small bowl, combine the labneh, garlic, 1 tsp water (double for 4 portions), the remaining spices and S&P.
Assemble & bake the flatbreads
- Arrange the naan on a lined sheet pan.
- Spread with the sauce.
- Top with the vegetables and cheese.
- Bake, 5 to 7 min., until the cheese has melted.
- Transfer to a cutting board.
- Drizzle with the honey and garnish with the sesame seeds.
- Cut into wedges.
Plate your dish
- Divide the flatbreads between your plates. Bon appétit!
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