Protein Boost | Chorizo, Roasted Garlic Pesto & Goat Cheese Flatbreads
Green Bean Salad with Grana Padano
Cooking time
20 minutes
Servings
2/4
Calories
1130 /serving
Power up on proteins! Add chorizo to your meal with our Protein Boost option. As easy as pizza pie! Rounds of naan are topped with high-impact ingredients: a green blend of basil pesto, roasted garlic and lemon zest scattered with tangy morsels of goat cheese. A lemony green bean salad gets its edge from Grana Padano.
We will send you:
- 250g Canadian-raised ground chorizo pork sausage meat
- 60ml Basil pesto
- 1 Lemon
- 15g Minced roasted garlic
- 60g Goat cheese
- 25g Grana Padano (contains rennet)
- 2 Naan
- 300g Green beans (or string peas)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Cashews, Eggs, Milk, Wheat
You will need:
Medium pot
Zester
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Large pan
Total Fat
74 g
Saturated Fat
19 g
Sodium
1900 mg
Total Carb
75 g
Sugars
11 g
Protein
44 g
Fibre
8 g
Preparation
Mise en place
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Zest and juice the lemon. Remove the stem ends of the green beans; halve crosswise on an angle.
Blanch the green beans
Add the green beans to the pot of boiling water and boil, 2 to 3 min., until crisp-tender. Drain and transfer to a bowl of ice water. Once cool, drain and pat dry.
Make the pizza sauce & cook the chorizo
>Meanwhile, in a small bowl, combine the pesto, garlic, lemon zest (start with ½), a drizzle of oil and ½ the spices. In a large pan, heat a generous drizzle of oil on medium-high. Add the chorizo*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Assemble & bake the flatbreads
Arrange the naan on a lined sheet pan. Spread with the pizza sauce. Top with the chorizo, goat cheese, a drizzle of oil and ½ the remaining spices. Bake, rotating halfway, 8 to 10 min., until the crust is golden brown. Switch the oven to broil, 2 to 3 min., if extra colour is desired. Transfer to a cutting board and cut into wedges.
Make the green bean salad
Meanwhile, in a large bowl, combine the lemon juice, 3 tbsp oil (double for 4 portions), the remaining spices and S&P. Add the green beans and ½ the Grana Padano.
Plate your dish
Divide the flatbreads and green bean salad between your plates. Garnish with the remaining Grana Padano. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
