Pizza Salad
Serves 1
Directions
- 1Preheat the oven to 200 degrees Celsius fan.
- 2Dice the aubergine and toss it in 1 tsp oil.
- 3Lay the aubergine onto a baking tray and add 2 tbsp water.
- 4Place the aubergine into the oven for 15-20 minutes, mixing from time to time until golden and lovely.
- 5Tip the cherry tomatoes into another baking tray, and add a few smashed garlic cloves, a pinch of oregano, olive oil, and salt.
- 6Roast the tomatoes for 15-20 minutes until sticky and gorgeous.
- 7Dice the sourdough into croutons.
- 8Drizzle 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.
- 9Season with salt and place the croutons into the same oven for 5 minutes.
- 10From the tomato tray, remove the garlic cloves.
- 11Toss the warm tomatoes with freshly torn basil and mozzarella so they both melt and wilt to infuse.
- 12Mix the yoghurt with 2 tbsp caper brine and 1/2 tsp garlic and herb seasoning.
- 13Season with a pinch of salt and pepper.
- 14In a large bowl, mix a handful of rocket, roasted aubergine, warm tomato and mozzarella mix, and the croutons.
- 15Drizzle over the garlic and herb dressing and dive in.
Ingredients
- 1 Large handful cherry tomatoes
- fresh basil
- dried oregano
- 2 -3 garlic cloves
- 0.5 aubergine
- 1 handful rocket
- 60 g mozzarella
- 1 slice sourdough
- parmesan
- 2 tsp sun dried tomato oil
- 0.5 tsp garlic and herb seasoning
- capers in brine
- 1 heaped tbsp yoghurt
- 0.5 tsp garlic and herb seasoning
- salt
- pepper
- 1 tsp oil
- 2 tbsp water
- olive oil
- 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.
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