Summery Grilled Corn Flatbreads
with Feta & Cranberry Kale Salad
Cooking time
20 minutes
Servings
2/4
Calories
1050 /serving
It ain’t summer 'til you’ve had your fill of fresh corn. For a fun twist on flatbreads, you’ll fire up the grill and put golden kernels on crisped naan with mascarpone cheese and a drizzle of balsamic glaze, for bright and creamy bites.
We will send you:
- 1 Bunch of kale
- 2 Ears of corn
- 15g Balsamic glaze
- 25g Dried cranberries
- 30ml White balsamic vinegar
- 15g Minced roasted garlic
- 60ml Mascarpone
- 60g Feta
- 2 Naan
Contains: Milk • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
52 g
Saturated Fat
15 g
Sodium
1150 mg
Total Carb
128 g
Sugars
37 g
Protein
30 g
Fibre
11 g
Preparation
Grill the corn
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Drizzle the corn with oil and season with S&P.
- Add to the BBQ (or pan) and grill, turning occasionally, 7 to 9 min., until tender and beginning to brown.
- Transfer to a cutting board. Once cool enough, cut the corn kernels off the cobs.
Grill the naan
- Drizzle the naan with oil; season with S&P.
- Add to the BBQ (or pan) and grill, 2 to 3 min. per side, until crispy.
- Remove the kale leaves from the stems; chop the leaves.
Make the salad
- In a large bowl, combine the vinegar, ½ the garlic, 3 tbsp oil (double for 4 portions) and S&P.
- Add the kale and massage, 1 to 2 min., until softened.
- Add the cranberries; toss well.
- Crumble the cheese over top.
Assemble the flatbreads
- In a small bowl, combine the mascarpone, remaining garlic and S&P.
- Spread the naan with the mascarpone.
- Top with the corn.
- Drizzle with the balsamic glaze.
- Cut into wedges.
Plate your dish
- Divide the flatbreads and salad between your plates. Bon appétit!
