Pizza Salad

Serves 1
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Directions

  1. 1Preheat the oven to 200 degrees Celsius fan.
  2. 2Preheat the oven to 200 degrees Celsius fan.
  3. 3Preheat the oven to 200 degrees Celsius fan.
  4. 4Dice the aubergine and toss it in 1 tsp oil.
  5. 5Dice the aubergine and toss it in 1 tsp oil.
  6. 6Dice the aubergine and toss it in 1 tsp oil.
  7. 7Lay the aubergine onto a baking tray and add 2 tbsp water.
  8. 8Lay the aubergine onto a baking tray and add 2 tbsp water.
  9. 9Lay the aubergine onto a baking tray and add 2 tbsp water.
  10. 10Place the aubergine into the oven for 15-20 minutes, mixing from time to time until golden and lovely.
  11. 11Place the aubergine into the oven for 15-20 minutes, mixing from time to time until golden and lovely.
  12. 12Place the aubergine into the oven for 15-20 minutes, mixing from time to time until golden and lovely.
  13. 13Tip the cherry tomatoes into another baking tray, and add a few smashed garlic cloves, a pinch of oregano, olive oil, and salt.
  14. 14Tip the cherry tomatoes into another baking tray, and add a few smashed garlic cloves, a pinch of oregano, olive oil, and salt.
  15. 15Tip the cherry tomatoes into another baking tray, and add a few smashed garlic cloves, a pinch of oregano, olive oil, and salt.
  16. 16Roast the tomatoes for 15-20 minutes until sticky and gorgeous.
  17. 17Roast the tomatoes for 15-20 minutes until sticky and gorgeous.
  18. 18Roast the tomatoes for 15-20 minutes until sticky and gorgeous.
  19. 19Dice the sourdough into croutons.
  20. 20Dice the sourdough into croutons.
  21. 21Dice the sourdough into croutons.
  22. 22Drizzle over 2 tsp sun-dried tomato oil from the jar, add 1/2 tsp garlic and herb seasoning, a grating of parmesan, and toss well.
  23. 23Drizzle over 2 tsp sun-dried tomato oil from the jar, add 1/2 tsp garlic and herb seasoning, a grating of parmesan, and toss well.
  24. 24Drizzle over 2 tsp sun-dried tomato oil from the jar, add 1/2 tsp garlic and herb seasoning, a grating of parmesan, and toss well.
  25. 25Season with salt and place the croutons into the same oven for 5 minutes.
  26. 26Season with salt and place the croutons into the same oven for 5 minutes.
  27. 27Season with salt and place the croutons into the same oven for 5 minutes.
  28. 28From the tomato tray, remove the garlic cloves.
  29. 29From the tomato tray, remove the garlic cloves.
  30. 30From the tomato tray, remove the garlic cloves.
  31. 31Toss the warm tomatoes with freshly torn basil and mozzarella so they both melt and wilt to infuse.
  32. 32Toss the warm tomatoes with freshly torn basil and mozzarella so they both melt and wilt to infuse.
  33. 33Toss the warm tomatoes with freshly torn basil and mozzarella so they both melt and wilt to infuse.
  34. 34Mix the yoghurt with 2 tbsp caper brine and 1/2 tsp garlic and herb seasoning.
  35. 35Mix the yoghurt with 2 tbsp caper brine and 1/2 tsp garlic and herb seasoning.
  36. 36Mix the yoghurt with 2 tbsp caper brine and 1/2 tsp garlic and herb seasoning.
  37. 37Season with a pinch of salt and pepper.
  38. 38Season with a pinch of salt and pepper.
  39. 39Season with a pinch of salt and pepper.
  40. 40In a large bowl, mix a handful of rocket, roasted aubergine, warm tomato and mozzarella mix, and the croutons.
  41. 41In a large bowl, mix a handful of rocket, roasted aubergine, warm tomato and mozzarella mix, and the croutons.
  42. 42In a large bowl, mix a handful of rocket, roasted aubergine, warm tomato and mozzarella mix, and the croutons.
  43. 43Drizzle over the garlic and herb dressing and dive in.
  44. 44Drizzle over the garlic and herb dressing and dive in.
  45. 45Drizzle over the garlic and herb dressing and dive in.

Ingredients

  • 1 Large handful cherry tomatoes
  • 1 Large handful cherry tomatoes
  • 1 Large handful cherry tomatoes
  • fresh basil
  • fresh basil
  • fresh basil
  • dried oregano
  • dried oregano
  • dried oregano
  • 2 -3 garlic cloves
  • 2 -3 garlic cloves
  • 2 -3 garlic cloves
  • 0.5 aubergine
  • 0.5 aubergine
  • 0.5 aubergine
  • 1 handful rocket
  • 1 handful rocket
  • 1 handful rocket
  • 60 g mozzarella
  • 60 g mozzarella
  • 60 g mozzarella
  • 1 slice sourdough
  • 1 slice sourdough
  • 1 slice sourdough
  • parmesan
  • parmesan
  • parmesan
  • 2 tsp sun dried tomato oil
  • 2 tsp sun dried tomato oil
  • 2 tsp sun dried tomato oil
  • 0.5 tsp garlic and herb seasoning
  • 0.5 tsp garlic and herb seasoning
  • 0.5 tsp garlic and herb seasoning
  • capers in brine
  • capers in brine
  • capers in brine
  • 1 heaped tbsp yoghurt
  • 1 heaped tbsp yoghurt
  • 1 heaped tbsp yoghurt
  • 0.5 tsp garlic and herb seasoning
  • 0.5 tsp garlic and herb seasoning
  • 0.5 tsp garlic and herb seasoning
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 1 tsp oil
  • 1 tsp oil
  • 1 tsp oil
  • 2 tbsp water
  • 2 tbsp water
  • 2 tbsp water
  • olive oil
  • olive oil
  • olive oil
  • 2 tbsp caper brine
  • 2 tbsp caper brine
  • 2 tbsp caper brine

Equipment

baking traylarge bowl

Tips

  • The trick is to toss the mozzarella and basil with the tomatoes whilst they're warm so they go all melty and gorgeous.
  • Create your favorite pizza by mixing in your ultimate toppings like olives, capers, and tuna.