Mediterranean lemon, vegetable, and two-cheese flatbreads
10
Points®
Total time: 37 min • Prep: 25 min • Cook: 12 min • Serves: 8 • Difficulty: Easy
Lightly toast the nuts before you toss them with the greens - the heat adds flavour and crunch.
Ingredients
Mini naan bread
8 piece(s)
Crumbled feta cheese
¾ cup(s)
Olive oil
2 tbsp(s)
Garlic clove
2 clove(s), medium, chopped
Dried oregano
1 tbsp(s)
Broccoli
3 cup(s), small florets
Lemon
3 wedge(s), cut into paper thin slices (seeds removed)
Pine nuts
¼ cup(s)
Arugula
1 cup(s), baby variety
Parmesan cheese
2½ oz, thinly shaved (about 1 cup)
Fresh oregano
1 tbsp(s), for garnish
Sea salt
1 pinch(es), optional
Black pepper
1 pinch(es), optional
Instructions
1
Preheat oven to 425°F. Place bread in a single layer on a large rimmed baking sheet.
2
In a medium bowl, blend, feta, oil, garlic, and oregano into a paste. Spread a scant 2 Tbsp feta mixture over each bread. (Set bowl aside to use later.)
3
Divide broccoli among bread; top each with a few lemon slices. Bake until lemons begin to caramelize, about 12 minutes (you can also bake these directly on the oven rack if you prefer).
4
Meanwhile, heat a small skillet over medium heat. Add pine nuts; cook, tossing, until nuts are toasted and medium brown, about 2-3 minutes.
5
Place arugula in feta bowl and add hot pine nuts; gently toss. Divide arugula mixture over bread; evenly divide Parmesan over top. Sprinkle with fresh oregano, and salt and pepper (if using).
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