It has been extremely hot here in South Jersey this past week, so I have been taking advantage of our grill (more than usual!).
You can make or buy your flatbread, but these were made using @halfbakedharvest recipe. So easy and delicious!! Thanks Tieghan!!
This flatbread salad is so refreshing!!
2 pieces of naan bread
1-1/2 cups baby arugula
2 hard boiled eggs, sliced
1 avocado, peeled, pitted and thinly sliced
2 pieces cooked bacon, cooked and crumbled
1/2 cup grape tomatoes, halved
1/3 cup crumbled goat cheese
herb seasoning (I use BRAGG organic sprinkle)
Chipotle dressing (I use Simply Nature organic from Aldi)
Cool knife* -optional:)
Cook and peel eggs (these can be made ahead of time and refrigerated until ready to use).
Cook bacon until nice and crispy. Transfer to lined rack to drain. Once the bacon is cool enough to touch, crumble and put aside.
Pit, peel and thinly slice the avocado, and cut the grape tomatoes in half.
Grill flatbread for about 2 minutes on each side over indirect heat (giving the bread nice grill marks).
Once the flatbread is grilled, start to assemble by spreading arugula on grilled naan, then arrange other ingredients on top. Sprinkle with herb seasoning (or you could use fresh herbs if you have them). Drizzle with dressing. Enjoy!!
I hope you make this, and if you do, tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures:)!!
*The really cool knife in the picture belongs to my son-in-love Jason. It was handmade by our Pastor and friend, Bill Laky.
I don’t know about you, but I love summer with all it’s fresh fruit and vegetables. The possibilities are endless!
I made some pickled onions yesterday (*see recipe below), and I added them to this salad. I have made this salad using raw red onions too, and both are really good!
1 cup uncooked large pearl couscous, cooked
2 (15-oz.) can chickpeas, drained and rinsed
1 medium cucumber, chopped
1 1/2 cups grape tomatoes, cut in half
1/2 cup sliced pickled red onion (I used my homemade pickled onions)
1/4 cup chopped parsley (I chopped some Greek oregano too, it’s optional)
1/2 c. chopped kalamata olives
1/2 c. crumbled feta
salt and pepper to taste
grilled lemon for garnish (optional)
1/2 c. extra-virgin olive oil
1/4 c. red wine vinegar
1 tbsp. freshly squeezed lemon juice
1 1/2 tablespoons honey (or agave)
1 tbsp. freshly chopped parsley
1/4 tsp. red pepper flakes
salt and pepper to taste
Make the salad:
Cook 1 cup of couscous and set aside to cool.
In a large bowl, toss together chickpeas, cucumber, tomatoes, red onion, olives, and feta. Season with salt and pepper.
Make vinaigrette in a jar fitted with a lid. Combine olive oil, vinegar, lemon juice, agave, parsley, and red pepper flakes in the jar. Close and shake until emulsified, then season with salt and pepper.
Dress salad with vinaigrette just before serving.
*Pickled Red Onions:
Slice one medium red onion (about 1/4 inch thickness) and place in two small jars.
Place 1 cup of red wine vinegar, 1 tablespoon granulated sugar and 1/2 teaspoon sea salt in a small saucepan. Bring to a boil. Remove from heat. Gently pour the hot liquid over the onions in the jars.
The onions will be ready to eat in 30 minutes. Refrigerate the remaining onions.
I hope you make this salad, and if you do, please tag me Instagram @goodeatsbymimi. I would love to hear from you and see your pictures:)!