Charlene Ashong's warm pizza salad
Charlene Ashong shows us her special take on Italian pizza which involves far fewer calories and is perfect for those cold rainy days.
Serves 4Prep: 10 minutesCook: 20 minutes
Ingredients:150g fresh/tinned sardinesPlain flour to dustExtra virgin olive oil to fry10g chilli flakes or 8 dried sweet chilli peppers200g coarse cornmeal flourA little gram flour, to mix if required300g mixed greens (kale, spinach, greens or cabbage)2 garlic cloves, crushedSalt and pepper to season
Method:1. Wash the sardines and dust in flour. Lightly fry in a shallow frying pan with olive oil (and chilli flakes if liked) for 10 minutes, turning once during cooking.
To make the pizza, add a drizzle of olive oil, salt and ¾ of a cup of hot water to the cornmeal in a bowl. Add a little gram flour if needed, mixing with your hands until the mixture comes together in a ball.
Place into a frying pan and press with the side of a mug into a rough circle and cook for approximately 7 ½ minutes each side.
Cut any stems from the kale and boil quickly leaving a little crunch to the texture. Heat a separate pan with olive oil, crushed garlic and a sprinkle of chilli, add all of the greens and stir fry to soften further.
Take the pan of stir-fried greens and flake the sardines into them. Then break up small pieces of the pizza and add to the mix. Serve immediately.