Quick Basil Pesto & Mascarpone Flatbreads
with Cherry Tomatoes, Red Onions & Crisp Salad
Cooking time
10 minutes
Servings
2/4
Calories
680 /serving
In search of the ideal meal to step into spring? These flatbreads are no meat, low effort and high colour, thanks to a refreshing array of ingredients. Start things off with rounds of naan bread, hot from the oven. On each one, a layer of fresh basil pesto glides over sumptuously creamy mascarpone cheese for a glowing green base. Drop in sautéed cherry tomatoes and rings of red onions for some veg, partnered with a crisp balsamic-dressed salad on the side.
We will send you:
- 140g Cherry tomatoes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 50g Sliced red onions
- 60ml Basil pesto
- 2 Cucumbers
- 30ml Rich, Snappy Whipped Balsamic vinaigrette
- 60ml Mascarpone
- 2 Naan
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Cashews, Wheat
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
36 g
Saturated Fat
9 g
Sodium
1670 mg
Total Carb
76 g
Sugars
13 g
Protein
17 g
Fibre
6 g
Preparation
Sauté the vegetables
Preheat the oven to 450°F. Halve the tomatoes. In a medium pan, heat a drizzle of oil on medium. Add the onions, ½ the tomatoes, the spices and S&P. Sauté, 3 to 5 min., until tender.
Toast the naan
Meanwhile, toast the naan directly on an oven rack, 5 to 7 min., until crispy.
Make the salad
Meanwhile, thinly slice the cucumbers. In a medium bowl, combine the baby greens, cucumbers, remaining tomatoes and the vinaigrette.
Assemble the flatbreads
When the naan are toasted, remove from the oven and spread with the mascarpone and pesto. Top with the vegetables.
Plate your dish
Divide the flatbreads (halve beforehand if desired) and salad between your plates. Bon appétit!
