Lemony broccoli flatbread

Lemony broccoli flatbread

This recipe happily adapts to your fridge contents; swap mascarpone for ricotta, or try asparagus instead of broccoli. 

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  • Serves1
  • CourseMain meal
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

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Ingredients

  • 20g blanched hazelnuts
  • 2 tsp olive oil
  • 1 clove/s garlic
  • 80g pack trimmed Tenderstem broccoli
  • ½ unwaxed lemon, zest and juice
  • 1 flatbread
  • 3 tbsp Essential Italian Ricotta
  • ¼ tsp chilli flakes
  • Squeeze of clear honey

Method

  1. Heat a nonstick frying pan over a medium-low heat, then fry the hazelnuts for 3-5 minutes until golden. Tip onto a board to cool, then roughly chop.

  2. Set the pan back over a medium heat, add the oil and fry the garlic for 1 minute until starting to turn golden. Turn up the heat, add the broccoli and fry for 5 minutes, stirring frequently until starting to colour, adding a splash of water if the garlic is catching. Add the lemon zest and juice, season and toss everything together.

  3. Meanwhile, heat the flatbread according to pack instructions. Spread with the ricotta and pile on the broccoli. Add the chilli flakes and a squeeze of honey, then scatter over the hazelnuts and serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,602kJ/ 623kcals

Fat

34g

Saturated Fat

6.7g

Carbohydrates

57g

Sugars

7.7g

Fibre

7g

Protein

19g

Salt

0.9g

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