Mediterranean lemon, vegetable, and two-cheese flatbreads

9 Points, Weight Watchers

Prep Time: 0:25 Cook Time: 0:12 Total Time: 0:37 Difficulty: Moderate Servings: 8 Source:

Ingredients

8 item(s) , 50 g each mini naan

3/4 cup(s) crumbled feta cheese

2 Tbsp olive oil

2 medium clove(s) , chopped garlic clove(s)

1 Tbsp dried oregano

3 cup(s) , small florets uncooked broccoli

2 medium , cut into paper thin slices (seeds removed) lemon(s)

1/4 cup(s) pine nuts

1 cup(s) , baby variety arugula

2 1/2 oz , thinly shaved (about 1 cup) parmesan cheese

1 Tbsp , for garnish fresh oregano

1 pinch(es) , optional sea salt

1 pinch(es) , optional black pepper

Directions

Preheat oven to 425°F. Place bread in a single layer on a large rimmed baking sheet.

In a medium bowl, blend, feta, oil, garlic, and oregano into a paste. Spread a scant 2 Tbsp feta mixture over each bread. (Set bowl aside to use later.)

Divide broccoli among bread; top each with a few lemon slices. Bake until lemons begin to caramelize, about 12 minutes (you can also bake these directly on the oven rack if you prefer).

Meanwhile, heat a small skillet over medium heat. Add pine nuts; cook, tossing, until nuts are toasted and medium brown, about 2-3 minutes.

Place arugula in feta bowl and add hot pine nuts; gently toss. Divide arugula mixture over bread; evenly divide Parmesan over top. Sprinkle with fresh oregano, and salt and pepper (if using).

Nutrition

9 smart points