Naan With Red Onion, Feta and Pea Shoots
Serves 2 to 4.
Note: This simple flatbread is an easy appetizer or light meal paired with soup or a hearty salad. Naan is used here, but any flatbread or lightly baked pizza dough will work nicely. From Beth Dooley
• 1 naan bread (see Note)
• 1/2 c. thinly sliced red onion
• 1 to 2 tbsp. extra-virgin olive oil
• 1/4 c. feta crumbles
• 1 c. pea shoots, tough stems removed, coarsely chopped
• Coarse salt and freshly ground black pepper to taste
Preheat the oven to 350 degrees. Top the naan with the red onions and drizzle with the oil. Bake until the naan begins to brown and the onions wilt slightly.
Remove and sprinkle the feta over the onions, and drizzle with a little more oil. Return to the oven and continue baking until the feta is browned, about 3 to 5 minutes.
Remove, scatter the pea shoots over the naan, drizzle with more oil, as needed, return to the oven and bake until the pea shoots are wilted, about 1 to 2 minutes. Remove, slice into strips, and serve warm or at room temperature.
Nutrition information per each of 4 servings:
Fat 11 g
Sodium 240 mg
Carbohydrates 21 g
Saturated fat 5 g
Total sugars 2 g
Protein 5 g
Cholesterol 20 mg
Dietary fiber 1 g
Exchanges per serving: 1 1/2 starch, 2 fat.