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Fresh pre-cut ingredients
Ready in 15 minutes

Grilled Asparagus & Zucchini Flatbreads

with Toasted Almonds & Herby Mascarpone

Cooking time

15 minutes




710 /serving

Getting supper to the table in a hurry is a naan issue with this 15-minute recipe that glows with seasonal warmth. Fire up the barbecue to give your veggies extra oomph, while our popular Garlic & Sweet Pepper spice blend works its magic. Toss them with toasted almonds to bring in some crackle. Slap the naan breads on the grill to get them toasty, before applying a schmear of parsley-studded mascarpone cheese.

We will send you:

  • 1 Bunch of parsley
  • 1 Zucchini (green, yellow or heirloom)
  • ½ Bunch of asparagus
  • 15ml Apple cider vinegar
  • 25g Sliced almonds
  • 60ml Mascarpone
  • 25g Shaved Parmesan (contains rennet)
  • 2 Naan
  • 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Sulphites, Almonds, Wheat

You will need:

Large pan
Olive oil
Salt & pepper (S&P)
Basting brush
BBQ (or grill pan)
Total Fat
40 g
Saturated Fat
12 g
1520 mg
Total Carb
70 g
9 g
21 g
8 g
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Toast the almonds
Heat the BBQ on high, making sure to oil the grill first. Heat a large, dry pan on medium. Toast the almonds, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl.
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Mise en place
Cut the zucchini into ½ inch rounds on an angle. Remove the woody ends of the asparagus. Roughly chop the parsley leaves and stems.
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Grill the vegetables
In a large bowl, combine the asparagus, zucchini, a drizzle of olive oil, ⅔ of the spices and S&P. Grill on the BBQ (or in a grill pan heated on medium-high), turning occasionally, 4 to 5 min., until browned and tender. Transfer to a cutting board and reserve the bowl. Wipe out and reserve the grill pan, if using.
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Grill the naan
Grill the naan on the BBQ (or in the reserved grill pan heated on medium-high), 1 to 2 min., until lightly toasted. Brush with olive oil.
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Make the herby mascarpone
Meanwhile, in a second small bowl, combine the mascarpone, ½ the parsley, the remaining spices and 1 tbsp olive oil (double for 4 portions).
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Dress the vegetables & serve
Cut the asparagus into thirds on an angle. Halve the zucchini. In the reserved bowl, combine the asparagus, zucchini, vinegar, almonds and remaining parsley. Divide the naan between your plates. Spread with the herby mascarpone. Top with the vegetables and Parmesan (cut into wedges if desired). Bon appétit!