Kale Caesar Salad-Topped BBQ Flatbreads
with Ricotta, Roasted Pepper & Grilled Zucchini
Cooking time
20 minutes
Servings
2/4
Calories
630 /serving
Caesar, the emperor of all salads, likes a spot on top. So make it the crowning glory on a late-spring supper. Smear each naan with extra-cheesy creamy seasoned ricotta and speckle it with roasted pepper. Lob the individual flatbreads onto the barbecue. Once hot and crisped, they receive grated Grana Padano cheese and a helping of softened kale lusciously basking in our thick and garlicky signature vinaigrette. Hail Caesar! And hiya zucchini on the side!
We will send you:
- 100g Chopped kale
- 2 Zucchini (green, yellow or heirloom)
- 60ml Caesar vinaigrette
- 1 Roasted pepper
- 60g Ricotta
- 25g Grana Padano (contains rennet)
- 2 Naan
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Mustard, Wheat
You will need:
Olive oil
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
30 g
Saturated Fat
7 g
Sodium
1730 mg
Total Carb
71 g
Sugars
12 g
Protein
21 g
Fibre
6 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Cut the zucchini into ½ inch rounds on an angle; toss with a drizzle of oil, ¼ of the spices and S&P. Thinly slice the roasted pepper. In a small bowl, combine the ricotta, 1 tbsp olive oil (double for 4 portions), ½ the Grana Padano and the remaining spices.
Grill the zucchini
Working in batches if necessary, add the zucchini to the BBQ (or to a grill pan heated on medium-high) and grill, 1 to 3 min. per side, until browned and tender. Transfer to a plate and reserve the grill pan, if using.
Assemble & grill the flatbreads
Spread the naan with the seasoned ricotta. Top with the roasted pepper. Add to the BBQ (or to the reserved grill pan heated on medium-high) and close the lid. Grill, 3 to 4 min., until warmed through. Transfer to a cutting board.
Make the salad
In a large bowl, combine the kale and vinaigrette. Massage the kale, 1 to 2 min., until softened.
Finish & serve
Top the flatbreads with the salad and remaining Grana Padano. Cut into wedges. Divide the flatbreads between your plates. Serve the zucchini on the side. Bon appétit!
