Charred peach and feta flatbreads with frisée salad

Soy-Free, Mediterranean, Vegetarian, Family-Friendly, Protein Plus

2 Servings, 790 Calories/Serving

25–40 Minutes

These summery flatbreads with peaches and feta are a perfect snack for your next backyard BBQ or a delicious dinner for two on a weeknight.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

2 organic peaches or other stone fruit
1 or 2 organic shallots
2 whole grain lavash flatbreads
1½ ounces crumbled feta
2 tablespoons balsamic vinegar
1 head organic frisée or other chicory lettuce
1 organic lemon
4 or 5 sprigs organic fresh basil
3 tablespoons roasted almonds

Nutrition per serving

Calories 790, Total Fat 26g (33% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 25mg (8% DV), Sodium 720mg (31% DV), Total Carb. 112g (41% DV), Fiber 15g (54% DV), Total Sugars 25g (Incl. 0g Added Sugars, 0% DV), Protein 27g
Contains: Milk, Tree Nuts, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep and cook the peaches and shallots

Position a rack in the center of the oven and heat the broiler.

Cut the peaches into quarters lengthwise away from the pits; cut the fruit into ½-inch-thick wedges.
Peel and thinly slice the shallots.

In a large frying pan over high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the peaches, cut sides down, and cook, turning once, until lightly browned, 1 to 2 minutes. Transfer to a plate. Add more oil between batches if needed. In the same pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Transfer to the plate with the peaches.
While the peaches and shallots cook, prepare the flatbreads.

Assemble and toast the flatbreads

Brush the flatbreads lightly with oil on both sides. Place in the oven, directly on the rack, and toast, turning once, until starting to crisp, about 1 minute per side.
Working in batches if needed, transfer to a sheet pan, placing the flatbreads side by side, and arrange the peaches and shallots evenly over the flatbreads, leaving a ½-inch border around the edges. Top with the feta and drizzle with 2 to 3 teaspoons [4 to 6 tsp] balsamic vinegar or more to taste.
Place the flatbreads under the broiler, watching closely to prevent burning, and broil until the flatbreads are crisp, the feta is starting to soften, and the balsamic vinegar has caramelized slightly, 2 to 4 minutes. Transfer to a cutting board.

Make the salad; prep the almonds

Trim the root end from the frisée; coarsely chop the leaves.
Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut 1 lemon into wedges.]
Strip the basil leaves from the stems; coarsely chop the leaves.
Coarsely chop the almonds for garnish.

In a medium bowl, toss together the frisée, basil, 2 teaspoons [4 tsp] lemon juice, and 1 to 2 teaspoons [2 to 3 tsp] oil; season to taste with salt and pepper.

Finish the flatbreads

Cut the flatbreads into squares and top with the frisée salad and almonds. Season with salt and pepper.

Serve

Transfer the flatbreads to individual plates and serve with the lemon wedges.

Kids Can!

Brush the flatbreads with oil.
Juice the lemon.
Strip the basil leaves.
Toss the frisée salad.
Top the flatbreads with salad and almonds.

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