Protein Swap | Pork, Greens & Labneh Flatbreads
Mustard-Dressed Salad with Crunchy Topper
Cooking time
15 minutes
Servings
2/4
Calories
950 /serving
This ground pork topping is tauntingly tasty. It's got zesty dried herbs, whole-grain mustard and shallot all worked in with wilted greens. Labneh makes the naan densely creamy while celery, nuts and seeds give the salad good crunch.
We will send you:
- 250g Canadian-raised lean ground pork
- 90g Uncooked: Baby greens (lettuce mix, baby spinach, kale or arugula) Cooked: Baby greens (baby spinach or kale)
- 1 Celery stalk
- 1 Shallot (or onion)
- 30ml Apple cider vinegar
- 15ml Whole-grain mustard
- 25g Nuts & Seeds salad topper
- 60ml Labneh
- 2 Naan
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Cashews • Milk • Mustard • Soy • Sulphites • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
52 g
Saturated Fat
13 g
Sodium
1710 mg
Total Carb
77 g
Sugars
9 g
Protein
46 g
Fibre
5 g
Preparation
Cook the beef & wilt the spinach
- Preheat the oven to 450°F.
- Halve, peel and thinly slice the shallot.
- In a large pan, heat a drizzle of oil on medium.
- Add the shallot and sauté, 1 to 2 min., until fragrant.
- Add the beef* and ¾ of the mustard; season with ¾ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
- Add ⅓ of the spinach and cook, stirring often, 30 sec. to 1 min., until wilted.
Assemble & bake the flatbreads
- Arrange the naan on a lined sheet pan.
- Spread with the labneh.
- Top with the beef mixture.
- Bake, 5 to 6 min., until the edges of the naan are golden.
Make the salad
- Meanwhile, thinly slice the celery crosswise on an angle.
- In a large bowl, combine the vinegar (start with ½), remaining mustard and spices, 2 tbsp oil (double for 4 portions) and S&P.
- Add the celery, salad topper and remaining spinach; toss well.
Plate your dish
- Divide the flatbreads (cut into wedges) between your plates.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
