Roasted Broccoli Flatbreads
with Cashew Cheese & Arugula
Sumac is a spice made from ground red berries with a lemony flavor. It is commonly used in Middle Eastern and Eastern Mediterranean cuisines to add a bit of floral tartness. It’s paired with charred broccoli, peppery arugula, creamy hummus, and nutty herb and garlic cashew cheese for an upgraded take on your favorite flatbread.
INGREDIENTS
- 1 broccoli crown, florets and stalk sliced
- 2 flatbreads
- 1 lemon, zested and juiced (divided)
- 1 tsp turbinado sugar
- 1 garlic clove, peeled and grated
- 2 oz baby arugula
- 1/4 cup hummus
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 1 tsp ground sumac
- 2 tbsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat oven to 450°F. Combine broccoli, 1 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and toss. Roast until tender and browned in places, 15 to 18 minutes. (4-serving meal: use 2 tbsp olive oil)
Place flatbreads directly on oven rack and bake until slightly crisp, 3 to 5 minutes.
Combine lemon juice, sugar, garlic, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl and stir. Add arugula and toss to combine. (4-serving meal: use 2 tbsp olive oil)
Divide hummus between each flatbread. Dollop with cashew cheese. Sprinkle with sumac, lemon zest, a pinch of salt and pepper and top with roasted broccoli. Cut roasted broccoli flatbreads with cashew cheese into quarters, transfer to plates, and top with arugula. Enjoy!
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