Flammkuchen with Grilled Veggies and Zhough
with Greek-Style CheeseCalories
:
654 kcalProtein
:
20.6g proteinTotal
:
30 minutesDifficulty
:
EasyVeggie
Allergens:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Courgette
½ piece
Eggplant
10 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
½ sachet(s)
Middle Eastern spice mix
½ piece
Garlic
1 piece
Flammekueche
(Contains: Gluten, Tarwe)
15 g
Sundried tomatoes
30 g
Arugula
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
25 g
Zhoug
25 g
Fresco spalmabile - cream cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
Extra virgin olive oil
½ tablespoon
Olive oil
½ teaspoon
Honey [or plant-based alternative]
½ tablespoon
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2738 kJ
Calories654 kcal
Fat37.2 g
Saturated Fat10.5 g
Carbohydrate57.1 g
Sugar13.6 g
Dietary Fiber6.3 g
Protein20.6 g
Salt2.8 g
Potassium862.5 mg
Calcium103.5 mg
Iron3.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Tall-Sided Pan
•Garlic Press
•Baking Sheet with Baking Paper
•Bowl
Cooking Steps
1
- Preheat the oven to 220°C.
- Cut the courgette and eggplant into no more than 1cm thick rounds.
- Heat a dry frying pan over medium-high heat and toast the pumpkin seeds for 1 - 2 minutes or until they start to pop.
2
- Heat a drizzle of olive oil in the same frying pan over medium-high heat and fry the courgette and eggplant for 6 - 7 minutes, turning regularly. (See tip)
- Do this in batches if needed.
- Add all the veggies to the pan, along with the Middle Eastern spice mix and honey. Fry for 1 minute. Season with salt and pepper to taste.
Tip: Add more olive oil if necessary.
3
- Crush or mince the garlic.
- In a bowl, combine the cream cheese with the garlic and 1 tbsp water per person. Season with salt and pepper.
4
- Transfer the flammekueche to a parchment-lined baking sheet and spread on the cream cheese mixture and top with the vegetables.
- Bake the flammekueche in the oven for 8 - 10 minutes.
5
- Roughly chop the sundried tomatoes.
- Combine the arugula with the sundried tomatoes and pumpkin seeds in a bowl.
- Drizzle with extra virgin olive oil and season with salt and pepper.
6
- Serve the flammekueche on plates.
- Crumble on the Greek-style cheese and drizzle on the zhough.
- Serve with the salad.
