Sausage and Leek Flatbread

Name: Sausage and Leek Flatbread with grated carrot salad
Total time: 20 min
Yield: 2
Cuisine: Irish
Ingredients: 225 grams Irish Pork Sausages; 1 unit(s) Leek; 2 unit(s) Flatbread; 50 grams Grated Cheese; 1 pack(s) Passata; 40 grams Salad Leaves; 1 unit(s) Carrot; 1 sachet(s) Balsamic Vinegar; to taste Oil; to taste Salt; to taste Pepper; to taste Sugar

with grated carrot salad

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These meaty, cheesy flatbreads are the perfect thing to throw together when you just can't wait to sink your teeth into something savoury. This meal couldn't be easier to assemble and is ready in 30 minutes or less.

Tags:

Quick

•Family Friendly

Allergens:

Wheat

•Milk

•Sulphites

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

225 grams

Irish Pork Sausages

1 unit(s)

Leek

2 unit(s)

Flatbread

(Contains: Wheat)

50 grams

Grated Cheese

(Contains: Milk)

1 pack(s)

Passata

40 grams

Salad Leaves

1 unit(s)

Carrot

1 sachet(s)

Balsamic Vinegar

(Contains: Sulphites)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

Nutrition Values

Energy (kJ)2856 kJ

Energy (kcal)682 kcal

Fat35 g

of which saturates15 g

Carbohydrate79 g

of which sugars19.4 g

Dietary Fiber0 g

Protein33.7 g

Cholesterol0 mg

Salt4.03 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Baking Sheet with Baking Paper

Cooking Steps

PDF

Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
Chop the pork sausages into 2cm wide slices. IMPORTANT: Wash your hands and equipment after handling raw meat.

Pop the passata into a small bowl.
Add 1 tbsp sugar (double for 4p), salt and pepper.
Mix well to combine. You've made your base sauce!

Heat a drizzle of oil in a large pan on medium-high heat.
When the oil is hot add the sausages and cook for 3-4 mins, stirring occasionally. Remove from the pan when cooked through. IMPORTANT: The sausages are cooked when no longer pink in the middle.
Return the (now empty) pan to the heat and add another drizzle of oil, if necessary.
Once hot, add the leek and season with salt and pepper. Cook until softened, 4-6 mins, stirring occasionally.

Divide the sauce between the flatbreads. Use a spoon to spread the sauce over the base, leaving a 1cm border around the edge (as the crust).
Scatter the grated cheese mix over the flatbreads.
Top with the sausage and leek, spreading everything out evenly.
Carefully pop your flatbreads onto a lined baking tray and bake in your oven until the cheese has melted and is bubbling, 6-7 mins.

While the flatbreads bake, trim the carrot, then coarsely grate (no need to peel).
Mix together the balsamic vinegar and 2 tbsp oil (double for 4p) to make your dressing.
Just before serving, toss the salad leaves and grated carrot in the dressing. Don't do this too early or the salad will become soggy.
Season to taste with salt and pepper.