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20 minutes

Ground Beef Flatbreads

with Grilled Sweet Peppers & Hummus

Cooking time

20 minutes




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
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
37 g
Saturated Fat
10 g
1150 mg
Total Carb
65 g
5 g
38 g
6 g
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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.
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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.
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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.
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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.
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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.