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Weekdays 9am

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.

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Weekdays 9am