Spiced Beef, Leek & Labneh Flatbreads
Mustard-Dressed Salad with Nut & Seed Topper
Cooking time
15 minutes
Servings
2/4
Calories
920 /serving
This ground beef topping is tauntingly tasty with a liberal sprinkle of our Zesty Herbs spices, whole-grain mustard and a whole lotta sliced leeks. It covers naan layered with densely creamy labneh. A mustard-spiked vinaigrette sparkles on a baby greens salad that owes its crunch to celery, nuts and seeds.
We will send you:
- 250g Canadian-raised lean ground beef
- 120g Baby greens (baby spinach or kale)
- 75g Sliced leeks
- 1 Celery stalk
- 30ml Apple cider vinegar
- 15ml Whole-grain mustard
- 25g Nuts & Seeds salad topper
- 60ml Labneh
- 2 Naan
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Cashews, Milk, Mustard, Soy, Sulphites, Wheat
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
49 g
Saturated Fat
13 g
Sodium
1660 mg
Total Carb
79 g
Sugars
12 g
Protein
43 g
Fibre
6 g
Preparation
Cook the beef & wilt the spinach
Preheat the oven to 450°F. In a large pan, heat a drizzle of oil on medium. Add the leeks 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.
Plate your dish
Divide the flatbreads (cut into wedges) between your plates. Serve the salad on the side. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
