Open in App
Time
25 min
Level
Medium
Author
hellofresh

Greek Salad Flatbreads | with Artichokes, Olives, and Feta

veggie
wheat
soy
milk
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Wash and dry all produce. Preheat the oven to 425 degrees. Rinse and drain artichokes, then cut into halves through stems. Cut olives and tomatoes in half lengthwise. Halve, peel, and thinly slice onion. Mince or grate garlic.
2
Tear the mozzarella into small pieces.
3
Place flatbreads on a lightly oiled baking sheet. Scatter mozzarella, olives, artichokes, tomatoes, and feta cheese over each. Top with as much onion and garlic as you like. Season with salt and pepper.
4
Bake flatbreads in oven until crust is crisp and mozzarella is melted, 7-10 minutes.
5
Toss arugula in a medium bowl with a 1 TBSP balsamic vinegar (we sent more) and a drizzle of olive oil. Season with salt and pepper.
6
Scatter arugula over flatbreads, then cut into slices and serve.
Micro nutrients
Total weight
810.05g
Carbs
121.62g
Dietary fiber
43.85g
Sugar
13.74g
Fats
29.16g
Saturated
12.6g
Poly
3.33g
Mono
8.01g
Trans
0.5g
Proteins
39.36g
Calcium
140.44%
Iron
29.2%
Magnesium
100.98%
Vitamin C
121.77%
Vitamin A
78.06%
Vitamin B6
15.53%
Vitamin D
1.65%
Vitamin B12
55.03%
Sodium
153.35%
Potassium
79.28%
Cholesterol
42.76%
Percentages are based on a diet of 2000 calories a day.
Learn more
in our blog
Yamfit will help you to find out what diet is right for your long and high flight!