Name: Charred Broccoli Flatbread with Lemony Ricotta, Chili Honey & Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 crowns broccoli; 6 flatbreads or naan; 1 ½ lemons; 1 ½ (425 g) pkgs ricotta cheese; 1 ½ (142 g) pkg spring mix (mixed greens); black pepper; crushed red pepper; Dijon mustard; extra virgin olive oil; honey; salt; white wine vinegar

Charred Broccoli Flatbread with Lemony Ricotta, Chili Honey & SaladCharred Broccoli Flatbread with Lemony Ricotta, Chili Honey & Salad — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 crowns broccoli

6 flatbreads or naan

1 ½ lemons

1 ½ (425 g) pkgs ricotta cheese

1 ½ (142 g) pkg spring mix (mixed greens)

black pepper

crushed red pepper

Dijon mustard

extra virgin olive oil

honey

salt

white wine vinegar

Instructions

Preheat oven to broil on high and position the rack in the upper third of the oven.

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Working in batches if necessary, arrange flatbreads on a large baking sheet pan. Place in the oven and broil, flipping once, until golden and slightly crispy, 1-2 minutes per side. Remove from oven and set aside.

Meanwhile, separate broccoli into bite-sized florets and cut stems into smaller pieces; transfer to another large baking sheet. Drizzle with oil, season with salt and pepper, and toss to coat; spread out in a single layer.

When the flatbreads are done, place broccoli in the oven and broil, tossing halfway through, until crisp-tender and lightly charred around the edges, 10-12 minutes. Remove from oven.

While the broccoli is cooking, place honey, vinegar, crushed red pepper, and salt in a small bowl; whisk to combine the chili honey and set aside.

Zest lemons into a medium bowl (set lemons aside for later use).

Add ricotta, salt, and pepper to the bowl with the lemon zest; stir to combine the lemony ricotta. Set aside.

Juice lemons into a large bowl; add oil, Dijon, salt, and pepper. Whisk to combine the dressing and set aside.

Spread lemony ricotta over each flatbread, then top with the charred broccoli. Slice flatbreads into wedges.

Add mixed greens to the bowl with the dressing and toss to combine the salad.

Divide flatbreads between plates and drizzle with chili honey. Serve with mixed greens on the side and enjoy!

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