Contents of your meal kit:
basil & mint
peas
asparagus
red bell pepper
cauliflower “cream”
flatbread
pecorino
arugula
lemon
Cookware needed: small mixing bowl, outdoor grill (see note), salad bowl
Finishing steps:
- Preheat grill to med-high heat.
- Meanwhile, pull basil & mint leaves from their stems. Finely chop, and place in a small mixing bowl. Add peas to the bowl, along with a generous drizzle of olive oil. Use a fork to roughly mash peas. Season with salt & pepper.
- Trim the woody stem ends from the asparagus. Rub asparagus spears and red pepper pieces with a little olive oil, and season with salt & pepper. When grill is hot, grill the vegetables about 5 minutes, turning occasionally, until crisp tender. Transfer to a plate and bring indoors. Reduce the grill temperature to low.
- When vegetables are cool enough to handle, cut into bite sized pieces.
- Divide cauliflower cream between flatbreads and spread evenly. Top with grilled vegetables.
- Place flatbreads directly on the grill and close the lid. Grill until flabreads are crispy at edges. Carefully transfer flatbreads to a plate and top with pecorino cheese.
- Place arugula in a salad bowl and top with a squeeze of lemon, a drizzle of olive oil, and a sprinkle of salt & pepper. Toss to combine.
- Serve arugula directly on top of the hot flatbreads, and finish with a dollop of smashed pea pesto. You can fold flatbreads over and eat like a sandwich, or dig in with a knife and fork. Enjoy!
Notes: No access to an outdoor grill? You can always make this meal using a stovetop grill pan, or your oven’s broiler.