Charred Broccoli Flatbread with Lemony Ricotta, Chili Honey & Salad
Directions
- 1Preheat oven to broil on high and position the rack in the upper third of the oven.
- 2Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)
- 3Arrange flatbreads on a baking sheet pan. Place in the oven and broil, flipping once, until golden and slightly crispy, 1-2 minutes per side. Remove from oven and set aside.
- 4Meanwhile, separate broccoli into bite-sized florets and cut stems into smaller pieces; transfer to another baking sheet. Drizzle with oil, season with salt and pepper, and toss to coat; spread out in a single layer.
- 5When the flatbreads are done, place broccoli in the oven and broil, tossing halfway through, until crisp-tender and lightly charred around the edges, about 10 minutes. Remove from oven.
- 6While the broccoli is cooking, place honey, vinegar, crushed red pepper, and salt in a small bowl; whisk to combine the chili honey and set aside.
- 7Zest lemon into another small bowl (set lemon aside for later use).
- 8Add ricotta, salt, and pepper to the bowl with the lemon zest; stir to combine the lemony ricotta. Set aside.
- 9Juice lemon into a medium bowl; add oil, Dijon, salt, and pepper. Whisk to combine the dressing and set aside.
- 10Spread lemony ricotta over each flatbread, then top with the charred broccoli. Slice flatbreads into wedges.
- 11Add mixed greens to the bowl with the dressing and toss to combine the salad.
- 12Divide flatbreads between plates and drizzle with chili honey. Serve with mixed greens on the side and enjoy!
Ingredients
- 1 crown
- 2 flatbreads or naan
- 0.5 lemon
- 0.5 (15 oz) pkg ricotta cheese
- 0.5 (5 oz) pkg spring mix (mixed greens)
- 0 black pepper
- 0 crushed red pepper
- 0 Dijon mustard
- 0 extra virgin olive oil
- 0 honey
- 0 salt
- 0 white wine vinegar
Equipment
baking sheet panchef's knifecitrus juicer (optional)colandercutting boardgrater (optional)measuring spoonsmixing bowlsoven mittsspatulatongswhisk or fork
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