Protein Swap | Rapido Ground Pork & Mascarpone Flatbreads
with Caesar Salad Topping
Cooking time
10 minutes
Servings
2/4
Calories
870 /serving
It takes two to tan…talize! We’ve got a pair of Italian dance partners on the table, with flatbreads and Caesar sharing a star turn. In fact, we’re bringing them closer than ever, as you’ll see when you top warm rounds of oven-baked naan with a helping of the crisp and creamy classic salad. Ground pork seasoned with sweet basil, rosemary and a hint of cayenne melds perfectly with mascarpone cheese and sliced red onions for a nice piece of the pie.
We will send you:
- 250g Canadian-raised lean ground pork
- 200g Matchstick carrots
- 15ml Minced garlic
- 50g Sliced red onions
- 1 Head of lettuce
- 45ml Caesar vinaigrette
- 50ml Mascarpone
- 2 Naan
- 7g Herb Harvest spices (basil, marjoram, thyme, parsley, rosemary, fennel, mint, 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:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
47 g
Saturated Fat
13 g
Sodium
1610 mg
Total Carb
77 g
Sugars
13 g
Protein
38 g
Fibre
8 g
Preparation
Cook the pork
Preheat the oven to 450°F. In a medium pan, heat a drizzle of oil on medium-high. Add the pork* and garlic; season with ¾ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Assemble & bake the flatbreads
Meanwhile, arrange the naan on a lined sheet pan. Spread with the cheese. Top with ¾ of the onions, a generous drizzle of oil, the remaining spices and S&P. Bake, 4 to 5 min., until warmed through.
Make the salad
Meanwhile, halve the lettuce lengthwise; thinly slice crosswise. In a large bowl, combine the lettuce, carrots, vinaigrette, remaining onions and S&P.
Plate your dish
Divide the flatbreads (cut into wedges) between your plates. Top with the pork and a spoonful of the salad. Serve the remaining salad on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
