with Caramelized Leeks
Ingredients: Flatbread (milk, soy, wheat) (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) • Baby tomato • Spinach • Bocconcini cheese (milk) (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Leek • Pine nuts • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Parsley • Chili flakes.
Allergens
Tags
Bocconcini Cheese
100 g
Flatbread
2 unit(s)
Baby Tomatoes
113 g
Baby Spinach
113 g
Leek, sliced
56 g
Parsley
7 g
Pine Nuts
28 g
Parmesan Cheese, shredded
0.25 cup
Sun-Dried Tomato Pesto
0.25 cup
Balsamic Vinegar
1 tbsp
Chili Flakes
4 g
Sugar
0.25 tsp
Oil
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat oven to 450°F.
- Wash and dry all produce.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium.
- While the pan heats, using a strainer, rinse leeks to wash away any hidden dirt.
- When the pan is hot, add leeks. Cook for 3-4 min, stirring often, until tender.
- Add 1 tsp (2 tsp) sugar, half the vinegar and 2 tbsp (4 tbsp) water. Season with salt. Cook for 2-3 min, stirring often, until leeks are dark golden and water is absorbed.
- Remove from heat. Transfer to a plate.
- Carefully wipe the pan clean.
- Meanwhile, finely chop parsley.
- Halve bocconcini.
- Halve tomatoes.
- Reheat the same pan (from step 1) over medium.
- When hot, add pine nuts to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
- Transfer to a plate.
- To the same pan, add 1/2 tbsp (1 tbsp) oil, then half the spinach. Stir for 30 sec, until wilted. Season with salt and pepper.
- Remove from heat.
- On a parchment-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 parchment-lined baking sheets.)
- Spread pesto over flatbreads.
- Top with wilted spinach, caramelized leeks and bocconcini-tomato mixture, then sprinkle Parmesan over top.
- Bake flatbreads in the middle of the oven for 7-8 min, until golden and bocconcini has melted. (NOTE: For 4 servings, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)
- In a large bowl, whisk together remaining vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add remaining spinach and remaining tomatoes, then toss to coat.
- Garnish flatbreads with remaining parsley.
- Cut flatbreads into quarters.
- Divide flatbreads and salad between plates.
- Sprinkle pine nuts over salad. Sprinkle chili flakes over flatbreads, if you like.
790
kcal
Calories
45
g
Fat
13
g
Saturated Fat
71
g
Carbohydrate
9
g
Sugar
7
g
Dietary Fiber
28
g
Protein
35
mg
Cholesterol
1080
mg
Sodium
0.5
g
Trans Fat
900
mg
Potassium
1050
mg
Calcium
6.5
mg
Iron
with Caramelized Leeks
