Courgette, Goat’s Cheese, Red Onion and Olive Pizza

Once again stuck for lunches for the kids?  Make up a batch of pizza dough below and they can top it with whatever they like leaving you free to do the same.

Courgette, Goat’s Cheese, Red Onion and Olive Pizza

For the pizza dough

500g strong plain white flour, plus extra for dusting

1 tsp salt

7g sachet fast-action yeast

2 tsp. sugar

325mls warm water

2 tbsp extra-virgin olive oil, plus extra for brushing

For the pesto

40g fresh basil leaves

25g pine nuts

1 garlic clove, crushed

4 tbsp olive oil

25g finely grated parmesan, or vegetarian alternative

For the topping

2 medium red onions

4 tbsp extra-virgin olive oil

200g soft, fresh rindless goat’s cheese (from a log)

2 medium courgettes

Oregano, fresh or dried

20 good quality black olives, pitted

Whisk the yeast, sugar, oil and water together. Add the flour and salt to a food processor. Add the yeast mixture and combine until the dough comes together. Allow to carry on for 5 minutes or so to knead the dough. Drop into a clean bowl (or the stand mixer bowl), cover with cling film and leave in a warm place to rise for 1 hour or until doubled in size.

Heat the oven to 200°C/fan180°C/ gas 6. Peel the onions, leaving the root end intact. Slice each through the root into thin wedges. Put into a small roasting tin and toss with 2 tbsp of the extra-virgin olive oil and some salt and pepper. Spread out and roast for 20 minutes until tender and brown-tinged. Remove and turn the oven up to 250°C/fan230°C/gas 9, or as high as it will go. Place a baking sheet or pizza stone in the bottom of the oven to get super hot.

For the pesto, put the basil, pine nuts, garlic and olive oil in a food processor, then whizz to a coarse paste. Scoop into a bowl, stir in the parmesan, then season well with salt to taste.

Turn the dough out onto a lightly floured work surface, knock it back, then knead once more until smooth. Break off pieces of the dough, shape each piece into a ball, then roll each into rounds. Dust well with flour. Keep them around 10” as it is easier to work with.

Top and tail the courgettes, then cut them lengthways into ribbons using a vegetable peeler or mandolin. Drop them into a bowl and toss with the rest of the extra-virgin olive oil, the chopped oregano and some pepper. Don’t add salt until just before you use them, otherwise they’ll wilt and go floppy.

Flour a flat baking sheet and add a pizza base. Roll out again back into shape. Spread pesto over the surface, leaving a small rim clear round the edge. Top with the roasted onion wedges and twists of courgette ribbons. Scatter with goat’s cheese and the olives. Slide onto the hot tray or stone in the oven.

Bake for 12-15 minutes, turning the pizzas around halfway through so they cook evenly, until the crust is crisp and golden. Slide them onto a wooden board, cut into thick slices and serve.

 

Labneh with Roast Beetroot and Sweet and Sour Red Onions

I know this is maybe a little weird, but I recon this is honestly the nicest thing I have made in quite a while. It is strangely moreish and I polished off the whole lot whilst writing this blog.

Lebanese food has always been one on my favourites and I always order Labneh as part of the meze. But it is so easy to make your own. Buy the best yogurt that you can.

Labneh with Roast Beetroot and Sweet and Sour Red Onions

Serves 2

250 g Greek yogurt

1 kg raw beetroots

Sweet and Sour Red Onions

1 large red onion

1 tbsp. dark muscovado sugar

2 tbsp. red wine vinegar

Sea salt and freshly ground black pepper

a few sprigs of fresh flat-leaf parsley

Mix the Greek yogurt with a good pinch or two of salt and wrap in a clean J-cloth, fasten with string and hang it over a bowl over night to strain it. I hang it off the tap over the sink.

The next day, pre-heat oven 180C. Scrub the beetroot and wrap each one in tin foil. Put in the oven for about 45 mins to 1 hour. A skewer should insert easily into the centre of the beetroot. Leave to cool. Then make the sweet and sour onions. Peel the onion and slice as finely as you can, into rings. In a bowl, combine the sugar and ½ a teaspoon of sea salt with the vinegar, stirring until dissolved. Add the shallots and leave to stand for 45 minutes, stirring every so often. Unwrap the beetroot when cool and with your hands, slip off the skins. You can use surgical gloves if you like.

Unwrap the strained yogurt and tip it into a clean bowl. Spread over the bottom of the bowl and up the sides. Arrange slices of beetroot on top. Season lightly with a little salt and pepper. Scatter over the onions and finish with parsley and maybe a drizzle of olive oil.

Grilled Sweetcorn Slaw

Another salad featuring the wonder cure Apple Cider vinegar. This is quite an unusual recipe in that the slaw is lightly pickled and if there is one thing more fashionable and fashionably good for you it is pickled food.

Grilled Sweetcorn Slaw

Makes tonnes so feel free to half the recipe. Yotam Ottelenghi

100 apple cider vinegar

200ml water

¼ white cabbage, shredded (300g net)

3 carrots, julienned or grated (175g net)

1 small red onion, thinly sliced (140g net)

4 corn cobs, lightly brushed with olive oil (600g gross)

2 red chillies, finely chopped

20g picked coriander leaves

20g picked mint leaves

Olive oil

Salt and black pepper

Dressing:

50g mayonnaise

2 tsp Dijon mustard

1½ tsp sunflower oil

1 tbsp lemon juice

1 clove garlic, crushed

Place the vinegar and water in a small saucepan along with 1 tablespoon of salt. Bring to the boil and then remove from the heat. Place the cabbage and carrot in a bowl, pour over two-thirds of the salty liquid and set aside to soften for 20 minutes. Pour the remaining liquid over the onion and, again, set aside for 20 minutes. Rinse the vegetables and onion well, pat dry, place together in a large bowl and set aside.

Place a ridged char-grill pan on a high heat and, when it starts to smoke, lay the corn over it. Char-grill for 10-12 minutes, turning so that all sides get some colour (this will create quite a lot of smoke). Remove from the heat and, when cool enough to handle, use a large knife to shave off the corn in clumps and add to the salad bowl.

Whisk together all the dressing ingredients, pour over the salad and stir gently. Add the chilli, coriander and mint, along with a grind of black pepper, give everything another gentle stir and serve.