avec pesto au basilic et bocconcini
Ingrédients : Galette à base de plantes (eau, protéine de pois, huile de canola, arôme, huile de coco raffinée, protéine de riz, levure séchée, beurre de cacao, méthylcellulose, fécule de pomme de terre, extrait de pomme, chlorure de potassium, sel, vinaigre, jus de citron concentré, extrait de jus de betterave (glycérine végétale, eau, acide ascorbique, extrait de betterave, maltodextrine), extrait de grenade, lécithine de tournesol, vitamines et minéraux (niacine, chlorhydrate de pyridoxine, chlorhydrate de thiamine, riboflavine, cyanocobalamine, pantothénate de calcium, orthophosphate ferrique, sulfate de zinc)) • Pains plats (farine de blé enrichie, eau, huile de canola, yogourt (substances laitières, amidon de maïs modifié, carraghénane, pectine, culture bactérienne active), lait, levure, babeurre, sucre, vinaigre, sel, gluten de blé, farine de maïs, gomme guar, légumes monoglycérides, levure chimique, lécithine de soya, arômes naturels, sorbate de potassium, propionate de calcium, bicarbonate de sodium, acide sorbique, enzymes) (lait, soya, blé) • Oignon jaune • Bocconcinis (lait pasteurisé, chlorure de calcium, enzyme microbienne, culture bactérienne) (lait) • Concombre • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Pesto au basilic (basilic (basilic, huile de tournesol, sel, acide ascorbique), eau, huile de soya, huile de canola et huile d'olive extra vierge, flocons de pommes de terre, persil, graines de tournesol, ail, parmesan (lait, culture bactérienne, sel, lipase, chlorure de calcium, présure/enzyme microbienne, cellulose en poudre), sel, épice, amidon de maïs modifié, levure nutritionnelle, acide citrique, gomme xanthane, sorbate de potassium) (lait) • Sauce tomate (eau, pâte de tomate, amidon de maïs modifié, huile de soja, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Mélange de graines (graines de tournesol, pepitas, huile de soya et/ou huile de canola) • Vinaigre balsamique (vinaigre de vin, moût de raisin cuit, jus de raisin concentré, colorant caramel, arôme naturel, sulfites) (sulfites).
Allergens
Utensils
Tags
Beyond Meat®
2 unit(s)
Pain plat
2 unit(s)
Mélange printanier
56 g
Oignon jaune
1 unit(s)
Mini concombres
1 unit(s)
Bocconcinis
100 g
Mélange de graines
28 g
Pesto au basilic
0.25 cup
Base de sauce tomate
2 tbsp
Vinaigre balsamique
1 tbsp
Sucre*
1 tsp
Huile*
2 tbsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
- 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 1/2 tbsp (1 tbsp) oil, then Beyond Meat®. Cook for 5-6 min, breaking up patties into smaller pieces, until crispy.** Season with salt and pepper.
- Transfer to a plate.
- Meanwhile, peel, then cut onion into 1/4-inch slices.
- Using paper towels, pat bocconcini dry. Tear bocconcini into smaller pieces and season with salt.
- Cut cucumber into 1/4-inch rounds.
- When the Beyond Meat® is done and transferred to a plate, reduce heat to medium.
- To the same pan, add 1/2 tbsp (1 tbsp) oil, then onions. Cook for 3-4 min, stirring often, until onions soften slightly.
- Add half the vinegar, 1/2 tsp (1 tsp) sugar and 1/3 cup (1/2 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 Beyond Meat®, 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. (TIP: Dig in with a knife and fork, if you like.)
- Drizzle remaining basil pesto over flatbreads.
- Sprinkle seed blend over salad.
If you've opted to get Beyond Meat®, cook for 5-6 min, in the same way as the sausage, breaking up patties into smaller pieces, until crispy.**
980
kcal
Calories
54
g
Fat
15
g
Saturated Fat
82
g
Carbohydrate
16
g
Sugar
8
g
Dietary Fiber
46
g
Protein
30
mg
Cholesterol
1240
mg
Sodium
0.4
g
Trans Fat
850
mg
Potassium
950
mg
Calcium
10
mg
Iron
