Apple & bacon salad
A perfect November salad, with seasonal crunchy apples, hazelnuts, and celeriac
Halloumi, sundried tomato & caper pizzettes with rocket pesto
Serves 2
Easy
Prep:
Cook:
Bake these easy pizzettes for two, or multiply the recipe to serve more. They're topped with homemade pesto, plus halloumi, capers and honey
Skip to ingredients
- 2 pizza dough balls(fresh, frozen and defrosted, or homemade; see tip, below)
- 4 tbsp sundried tomato purée
- 100g (½ block) halloumi
- 2 tsp drained capers
- 2 tsp hot or regular honey
For the pesto
- 2 tbsp olive oil
- 1 small garlic clove
- ½ lemonjuiced
- few handfuls of rocket
- 25g almondspine nuts or cashews
Nutrition: Per serving
- kcal966
- fat45g
- saturates12g
- carbs106g
- sugars12g
- fibre5g
- protein31g
- salt3.36g
Method
step 1
Heat the oven to 240C/220C fan/gas 9 with a baking tray inside to heat up. Press the dough into ovals on a sheet of baking parchment. Spoon over the tomato purée, leaving a border. Coarsely grate the halloumi on a box grater, then scatter it over the pizzettes along with the capers. Bake on the hot baking tray for 15 mins until golden and crisp.
step 2
While the pizzettes are baking, make the pesto. Put the oil, garlic, lemon juice, rocket and nuts in a jug with a splash of water, and blitz using a hand blender or small blender until the pesto is your desired consistency. Season to taste.
step 3
Drizzle the honey over the cooked pizzettes and spoon over the pesto.
