avec gremolata de pignons au citron
Ingrédients : Champignons • 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) • Brie (lait, sel, culture bactérienne, enzyme microbienne, culture de moisissures) (lait) • Petites tomates • Oignon jaune • Citron • Mélange roquette et épinards (roquette, épinards) • Parmesan (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) (lait) • Pignons • Vinaigre balsamique (vinaigre de vin, moût de raisin cuit, jus de raisin concentré, colorant caramel, arôme naturel, sulfites) (sulfites) • Persil
Allergens
Utensils
Tags
Pain plat
2 unit
Fromage brie
125 g
Champignons
227 g
Petites tomates
113 g
Mélange roquette et épinards
56 g
Persil
7 g
Citron
1 unit
Parmesan, râpé grossièrement
0.25 cup
Pignons
28 g
Oignon jaune
1 unit
Vinaigre balsamique
1 tbsp
Huile
1.66 tbsp
Sucre
0.75 tsp
Sel
0.25 tsp
Poivre
0.25 tsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Heat a large non-stick pan over medium.
- While pan heats, cut open one corner of the bag of pine nuts. Using a rolling pin or the bottom of a pot, lightly crush pine nuts until they resemble coarse crumbs.
- When pan is hot, add 1/2 tsp (1 tsp) oil and pine nuts. Season with salt and pepper. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a medium bowl.
- Peel, then cut onion into 1/4-inch-thick slices.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, onions and 1/2 tsp (1 tsp) sugar. Season with salt and pepper. Cook for 4-6 min, stirring occasionally, until onions are golden and have softened.
- While onions cook, thinly slice mushrooms.
- To the pan with onions, add mushrooms. Season with salt and pepper. Cook for 4-5 min, stirring often, until softened.
- Meanwhile, zest, then juice lemon.
- Halve tomatoes. Season with salt and pepper.
- Roughly chop parsley.
- Remove brie from packaging, then cut into 1/2-inch pieces.
- Add lemon zest and parsley to toasted pine nuts. Stir to mix. (This is your gremolata!)
- Once mushrooms and onions have softened, add vinegar. Cook for 30 sec-1 min, stirring often, until vinegar has absorbed. Remove from heat.
- On an unlined baking sheet, arrange flatbreads, then brush with 1/2 tsp (1 tsp) oil.
- Toast in the bottom of the oven for 3-5 min, until lightly golden and crisp.
- Spread mushroom mixture over flatbreads.
- Top with brie.
- Bake in the middle of the oven for 3-5 min, until brie has just melted.
- While flatbreads bake, to a large bowl, add 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tsp (2 tsp) olive oil. Season with salt and pepper. Stir to combine.
- Add tomatoes and arugula and spinach mix to the bowl with dressing. Toss to coat.
- Cut flatbreads into wedges.
- Divide flatbread wedges and salad between plates.
- Sprinkle gremolata over flatbread.
- Sprinkle Parmesan over salad and flatbread.
770
kcal
Calories
40
g
Fat
15
g
Saturated Fat
73
g
Carbohydrate
12
g
Sugar
6
g
Dietary Fiber
32
g
Protein
60
mg
Cholesterol
1370
mg
Sodium
0.5
g
Trans Fat
950
mg
Potassium
600
mg
Calcium
5.5
mg
Iron
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