Ground Beef Flatbreads
with Grilled Sweet Peppers & Hummus
Cooking time
20 minutes
Servings
4
Calories
730 /serving
We all love an individualized serving, and our naan bread was born to serve that way. They get warm and toasted from a turn on the barbecue, where you’ll also grill up two kinds of peppers for some colour contrast in a topper salad with baby greens. Fragrant ground beef from the stovetop wafts aromas of garlic and chorizo-inspired spices, just the thing to settle over the delicious swipe of hummus that lines each flatbread.
We will send you:
- 510g Ground beef
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Garlic cloves
- 1 Green pepper
- 1 Sweet pepper
- 60ml Red wine vinegar
- 120g Hummus
- 4 Naan
- 13.5g Churrasco Champ spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary, smoked paprika, onion, coriander)
Contains: Milk, Mustard, Sesame, Sulphites, Wheat
You will need:
Large pan
Olive oil
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
37 g
Saturated Fat
10 g
Sodium
1150 mg
Total Carb
65 g
Sugars
5 g
Protein
38 g
Fibre
6 g
Preparation
Cook the beef
Heat the BBQ on high, making sure to oil the grill first. Mince the garlic. In a large pan, heat a drizzle of oil on medium-high. Sauté ½ the garlic, 30 sec. to 1 min., until fragrant. Add the beef*; season with ⅔ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Mise en place
Meanwhile, core and quarter both types of peppers lengthwise; toss with the remaining garlic and spices, ½ the vinegar, a drizzle of olive oil and S&P.
Grill the peppers & naan
Grill both types of peppers on the BBQ (or in a grill pan heated on medium-high), turning occasionally, 5 to 6 min., until browned and tender. Transfer to a cutting board to cool. Once cool enough, thinly slice. Grill the naan on the BBQ (or in the same grill pan heated with a drizzle of oil on medium-high), flipping halfway, 1 to 2 min., until lightly toasted. Transfer to a plate.
Make the salad
In a medium bowl, combine the remaining vinegar, 3 tbsp olive oil and S&P. Add the baby greens and both types of peppers; toss well.
Plate your dish
Divide the naan between your plates. Spread with the hummus. Top with the beef and salad. Garnish with freshly cracked black pepper and a drizzle of olive oil. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
