Protein Swap | Rosée Flatbreads with Chorizo
Crisp Apple-Radish Salad
Cooking time
20 minutes
Servings
4
Calories
770 /serving
Kids can help pull this recipe together with chorizo pork sausage meat and rounds of naan. Have them build out each portion with a mixture of tomato and ricotta, crowned by golden-browned pork. Dropping thinly sliced apples into the salad sweetens the deal.
We will send you:
- 500g Canadian-raised ground chorizo pork sausage meat
- 2 Apples
- 200g Radishes
- 1 Head of curly leaf lettuce
- 200ml Tomato sauce
- 60ml Cold-pressed Italian vinaigrette
- 200g Ricotta
- 4 Naan
Contains: Milk • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
36 g
Saturated Fat
12 g
Sodium
1710 mg
Total Carb
78 g
Sugars
16 g
Protein
36 g
Fibre
6 g
Preparation
Cook the sausage meat
- Preheat the oven to 450°F.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the sausage meat* and cook, breaking up the meat, 4 to 6 min., until golden brown and cooked through.
- Transfer to a paper towel-lined plate.
Mise en place
- Meanwhile, in a small bowl, combine the tomato sauce, ricotta and S&P.
- Separate the lettuce leaves; tear the leaves.
- Halve, core and thinly slice the apples.
- Cut the radishes into wedges.
Assemble & bake the flatbreads
- Arrange the naan on a lined sheet pan.
- Spread with the tomato-ricotta mixture.
- Top with the sausage meat.
- Bake, 5 to 7 min., until the edges are golden brown.
- Transfer to a cutting board and cut into wedges.
Make the salad
- Meanwhile, in a large bowl, combine the lettuce, apples, radishes, vinaigrette and S&P.
Plate your dish
- Divide the flatbreads and salad between your plates. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
