Wednesday, 26 October 2016

No Dough Halloumi Pizzas with Spiced Carrot, Puy Lentil and Feta Salad.

So, it's Wednesday - hump day - but we've certainly not hit a bump in the road here. No slump in eating a week full of tasty autumn dishes will be had! Who said that all hearty, warming Autumn meals have to be unhealthy? Well not this one, no siree. Here we have a very flavoursome; very delicious and nutritious dish comprising of a scrumptious salad and a very different and very delightful no dough pizza. No dough? I hear you say with a touch of horror in your voice but, I must assure you that these little pizzas are really quite addictive and you honestly would not have a clue that the base was made from a combination of ground cashews, oats and grated parsnip - it is unbelievably moist and doughy! Topped with a scrummy tomato and sage sauce; slices of salty halloumi; wedges of sweet caramelised red onion and a sprinkling of crunchy pecan nuts and you have yourself  a lovely little snack or the perfect partner to this tasty salad; complete with its earthy puy lentils; refreshing flavours of lemon and mint; creamy crumbling of feta and the gleaming star of the dish; the luscious lightly spiced roast carrot batons. Yum.

I decided to try these no dough pizzas after watching Jason Vale whip them up on Lorraine a couple of weeks ago. You can find the original recipe here however, I have made a few tweaks to make it more autumnal; with the replacement of basil with sage in the tomato sauce and the use of caramelised red onion and pecans to top the pizzas rather than cherry tomatoes and pine nuts.


Makes 4 servings... or 2. It's healthy afterall, why not help yourself to an extra portion? Nobody will ever know!

For the Halloumi Pizzas:
100g oats
120g cashew nuts
A pinch of salt and pepper
2 large parsnips, peeled and grated
2 cloves of garlic
14 cherry tomatoes
A large handful of fresh sage leaves
160g sundried tomatoes
2 tbsp. balsamic vinegar
Salt and pepper to season
250g halloumi
1/2 tbsp. olive oil
1 medium red onion, sliced
1/2 tbsp. dark brown sugar
1/2 tbsp. balsamic vinegar
20g pecan nuts, chopped

For the Spiced Carrot, Puy Lentil and Feta Salad:
2 tbsp. olive oil                                                                   
1 tbsp. cumin powder and 1/2 tbsp. cumin seeds  
500g carrots, peeled, halved and cut into batons
1 tbsp. clear honey or maple syrup
250g pouch cooked Puy lentils 
1 red onion, finely sliced 
½ lemon, juiced 
large handful mint leaves, roughly chopped 
100g lamb's lettuce
100g feta cheese, crumbled


1. Pre-heat the oven to 200°C/ fan 180°C and start by preparing the pizza base. Place the oats, cashews, salt and pepper in a blender and whizz for 10 seconds to form a 'flour'. Now, pour the flour into a mixing bowl with the grated parsnip and mix, scrunching until the mixture comes together and forms a dough. 

2. Next line a large baking tray/ sheet with baking paper. Divide the base dough into 4 and flatten each one with your hands onto the baking tray, forming a round. Place the baking tray into the oven and cook the pizza bases for 15 minutes. Set aside.

3. Now move on to preparing the spiced roast carrots. In a shallow roasting tin, toss together the oil, the ground cumin and cumin seeds, carrots and some seasoning. Roast for 30-35 mins, turning halfway through cooking. Once softened drizzle over the honey or maple syrup, stir and roast for 5 mins more.

4. Whilst the carrots are cooking, prepare the tomato sauce. Into a blender, add the garlic, cherry tomatoes, sage, sun-dried tomatoes, vinegar, salt and pepper and blend until smooth. 

5. Caramelise the red onion. Into a small saucepan, heat the red onion in oil until softened. Add the brown sugar and stir until dissolved and the red onion sticky- stir through the balsamic vinegar. 

6. Spoon the sauce onto the cooked pizza bases and spread evenly leaving a small gap around the edge. Arrange the slices of halloumi on top and finish with the caramelised red onion and a sprinkling of chopped pecan nuts. 

7. Pop into the oven for 10 minutes. Meanwhile, finish the salad. Gently heat the lentils in a frying pan with the onion, lemon juice, remaining oil and some salt and pepper. Allow to cool slightly while the carrots finish cooking. Toss the dressed lentils with mint and lamb's lettuce and lay the warm spiced carrots on top before scattering with the crumbled feta. Serve a pizza alongside a big pile of salad and enjoy!

Thank you for reading!

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