Protein Swap | Chorizo Rosée Flatbreads
with Crisp Apple-Radish Side Salad
Cooking time
20 minutes
Servings
4
Calories
680 /serving
Parenting is all about DIY. So let’s try some DIYK: Do It Yourselves, Kids! This recipe comes together easily with chorizo and rounds of naan. Have them assemble the flatbreads with a mixture of tomato and ricotta, crowned by golden-browned pork.
We will send you:
- 500g Canadian-raised ground chorizo pork sausage meat
- 100g Radishes
- 1 Head of curly leaf lettuce
- 1 Apple
- 100ml Tomato sauce
- 60ml Cold-pressed Italian vinaigrette
- 60g Ricotta
- 4 Naan
Contains: Milk • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
32 g
Saturated Fat
9 g
Sodium
1370 mg
Total Carb
68 g
Sugars
10 g
Protein
33 g
Fibre
5 g
Preparation
Cook the sausage meat
- Preheat the oven to 450°F.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the sausage meat* and cook, breaking up the meat, 4 to 6 min., until golden brown and cooked through.
- Transfer to a paper towel-lined plate.
Mise en place
- Meanwhile, in a small bowl, combine the tomato sauce, ricotta and S&P.
- Separate the lettuce leaves; tear the leaves.
- Halve, core and thinly slice the apple.
- Cut the radishes into wedges.
Assemble & bake the flatbreads
- Arrange the naan on a lined sheet pan.
- Spread with the tomato-ricotta mixture.
- Top with the sausage meat.
- Bake, 5 to 7 min., until the edges are golden brown.
- Transfer to a cutting board and cut into wedges.
Make the salad
- Meanwhile, in a large bowl, combine the lettuce, apple, radishes, vinaigrette and S&P.
Plate your dish
- Divide the flatbreads and salad between your plates. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
