with Basil Pesto and Bocconcini
Ingredients: Ground beef • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Yellow onion • Bocconcini cheese (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) (milk) • Cucumber • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Seed blend (sunflower seeds, pepitas, soybean oil and/or canola oil) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites).
Allergens
Utensils
Tags
Ground Beef
250 g
Flatbread
2 unit(s)
Spring Mix
56 g
Yellow Onion
1 unit(s)
Mini Cucumber
1 unit(s)
Bocconcini Cheese
100 g
Seed Blend
28 g
Basil Pesto
0.25 cup
Tomato Sauce Base
2 tbsp
Balsamic Vinegar
1 tbsp
Salt*
0.125 tsp
Oil*
1 tbsp
Sugar*
1.5 tsp
Pepper*
0.125 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Peel, then cut onion into 1/4-inch slices.
- Tear bocconcini into small pieces.
- Cut cucumber into 1/2-inch rounds.
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- When hot, add beef to the dry pan. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat. Season with salt and pepper.
- Transfer to a plate.
- Reduce the temperature to medium-low.
- To the same pan, add 1/2 tbsp (1 tbsp) oil, then onions. Cook for 3-4, stirring often, until onions soften slightly.
- Add half the vinegar, 1/2 tsp (1 tsp) sugar and 1/3 cup (2/3 cup) water and season with salt. Cook uncovered for 4-6 min, stirring occasionally, until dark golden.
- On a parchment-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 parchment-lined baking sheets.)
- To a small bowl, add tomato sauce base and 1 1/2 tbsp (3 tbsp) basil pesto. Stir to combine.
- Spread pesto mixture over flatbreads, then scatter beef, caramelized onions and bocconcini over top.
- Bake flatbreads in the middle of the oven for 7-8 min, until golden and crisp. (NOTE: For 4 servings, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)
- When flatbreads are almost done, in a large bowl whisk together remaining vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil.
- To the dressing, add spring mix and cucumbers. Toss to coat.
- Cut flatbreads into pieces.
- Divide salad and flatbreads between plates.
- Drizzle remaining basil pesto over flatbreads.
- Sprinkle seed blend over salad.
If you've opted to get beef, omit oil, then add beef to the dry pan. Cook beef in the same way the recipe instructs you to cook the sausage.** Remove and discard excess fat, if you like.
970
kcal
Calories
53
g
Fat
17
g
Saturated Fat
74
g
Carbohydrate
18
g
Sugar
6
g
Dietary Fiber
50
g
Protein
115
mg
Cholesterol
950
mg
Sodium
1
g
Trans Fat
700
mg
Potassium
900
mg
Calcium
6.5
mg
Iron
