Lemony broccoli flatbread

Name: Lemony broccoli flatbread
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: 20 g blanched hazelnuts; 2 tsp olive oil; 1 clove/s garlic; 80 g pack trimmed Tenderstem broccoli; ½ unwaxed lemon, zest and juice; 1 flatbread; 3 tbsp Essential Italian Ricotta; ¼ tsp chilli flakes; Squeeze of clear honey

This recipe happily adapts to your fridge contents; swap mascarpone for ricotta, or try asparagus instead of broccoli.

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Serves1
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

20g blanched hazelnuts
2 tsp olive oil
1 clove/s garlic
80g pack trimmed Tenderstem broccoli
½ unwaxed lemon, zest and juice
1 flatbread
3 tbsp Essential Italian Ricotta
¼ tsp chilli flakes
Squeeze of clear honey

Heat a nonstick frying pan over a medium-low heat, then fry the hazelnuts for 3-5 minutes until golden. Tip onto a board to cool, then roughly chop.
Set the pan back over a medium heat, add the oil and fry the garlic for 1 minute until starting to turn golden. Turn up the heat, add the broccoli and fry for 5 minutes, stirring frequently until starting to colour, adding a splash of water if the garlic is catching. Add the lemon zest and juice, season and toss everything together.
Meanwhile, heat the flatbread according to pack instructions. Spread with the ricotta and pile on the broccoli. Add the chilli flakes and a squeeze of honey, then scatter over the hazelnuts and serve.

Typical values per serving when made using specific products in recipe