Grilled Kale & Caramelized Onion Flatbreads
with Goat Cheese & Balsamic Drizzle
Cooking time
15 minutes
Servings
2/4
Calories
740 /serving
How does warm, crisp and refreshing sound to you? Sounds like everything we want from a nice summer night. There’s lots of melty mozza on these grilled flatbreads, topped with a vibrant salad of radishes and roasted pepper in a lush balsamic vinaigrette.
We will send you:
- 120g Chopped kale
- 100g Multicoloured radishes
- 1 Roasted pepper
- 50g Caramelized onions
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 15g Balsamic glaze
- 60g Grated mozzarella
- 60g Goat cheese
- 2 Naan
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
BBQ (or lined sheet pan)
Total Fat
37 g
Saturated Fat
11 g
Sodium
1580 mg
Total Carb
78 g
Sugars
15 g
Protein
27 g
Fibre
6 g
Preparation
Assemble the flatbreads
- Heat the BBQ on high (or preheat the oven to 450°F), making sure to oil the grill first.
- Top the naan with the mozzarella, onions, a drizzle of oil and S&P.
Grill the flatbreads
- Reduce the BBQ heat to medium-low.
- Place the flatbreads on the BBQ and close the lid. Grill, 1 to 2 min., until the edges begin to brown.
- Transfer to the upper BBQ grates and close the lid. Grill, 2 to 3 min., until the cheese has melted.
- Transfer to a cutting board and cut into wedges.
Make the salad
- Meanwhile, slice the radishes.
- Medium-dice the roasted pepper.
- In a large bowl, combine the kale, a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
- Add the radishes, roasted pepper and vinaigrette; toss well.
Plate your dish
- Divide the flatbreads between your plates.
- Top with a spoonful of the salad and the goat cheese.
- Drizzle with the balsamic glaze.
- Serve the remaining salad on the side. Bon appétit!
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Choose from an exciting selection of 6 kid-approved recipes to make together as a team. Includes a fun starter kit, instructions split between adult & child, and hilarious videos starring Richard and Jordana.
