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BBQ

Blueberry & Goat Cheese Grilled Flatbreads

with Caramelized Onions & Radicchio

Cooking time

30 minutes

Servings

2 / 4

Calories

541 /serving

When blueberries are in season, anything goes. In this wondrous warm-weather recipe, we’re topping pillowy grilled naan bread with handfuls of just-picked blueberries, sweet caramelized onions, rich goat cheese and a generous drizzle of honey. Topped with a beautiful brushstroke of purple radicchio salad, these sweet and savoury flatbreads are sure to be one of the most enduring memories of your summer!

We will send you:

  • 1 Onion (or shallot)
  • 1 Radicchio
  • 75g Blueberries
  • 14g Honey
  • 15ml Raspberry vinegar
  • 60g Goat cheese
  • 2 Pieces of naan bread
  • You will need:

    Large pan
    Olive oil
    Salt & pepper
    Total Fat
    26 g
    Saturated Fat
    8 g
    Sodium
    650 mg
    Total Carbs
    60 g
    Sugars
    18 g
    Protein
    15 g
    Fibres
    7 g
    Preparation
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    Mise en place
    Heat your BBQ on high, making sure to oil it first (or preheat the oven to 400°F). Peel, halve and thinly slice the onion. Roughly chop the radicchio, discarding the core.
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    Caramelize the onions
    In a large pan, heat a drizzle of olive oil on medium. Add the onions and cook, stirring occasionally, 8 to 10 minutes, until lightly browned. Add 2 tbsp of water (double for 4 portions). Cook, stirring frequently and scraping up the browned bits from the bottom of the pan, 2 to 4 minutes, until the onion is very tender; season with S&P to taste.
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    Assemble the flatbreads
    Brush the naan lightly with olive oil. Spread the goat cheese over each naan and top with the caramelized onions and blueberries. Drizzle with the honey; season with S&P.
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    Grill the flatbreads
    Transfer the flatbreads directly onto the BBQ. Cook, 3 to 5 minutes, until the edges are brown and crispy (or cook in the oven for 8 to 10 minutes, until the edges are golden brown).
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    Finish & serve
    In a large bowl, toss the radicchio with the vinegar and a drizzle of olive oil; season with S&P to taste. Top each flatbread with the dressed radicchio. Cut the flatbreads into wedges and serve immediately with any remaining radicchio on the side. Bon appétit!