herbs Archives

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Honey, soya and mustard chicken with warm samp-and-quinoa salad

1 hour

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Versatile veggie stock

20 minutes

Spanish Margherita with fennel salad

Serves 2

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

100 g fennel, thinly sliced
1 lemon, juiced
50 g green tomatoes, halved (optional)
200 g Woolworths exotic tomatoes
1 1⁄2 T extra virgin olive oil
1 T smoked Spanish paprika
Saffron, a pinch
1 t brown sugar
Sea salt and freshly ground pepper, to taste
80 g pomodoro sauce
Microherbs, a handful

Method

Place the fennel in a bowl and immerse in the lemon juice. Chill for 30 minutes, then toss through the green tomatoes.
Wash the remaining tomatoes and slice thickly. Heat the olive oil in a pan, then sauté the tomatoes and add the paprika, saffron and sugar. Season with salt and pepper.
Preheat the oven to 200°C.
To assemble the pizza, spread the pomodoro sauce onto the precooked pizza base, top with the fried tomatoes and bake until the edges are charred and the tomatoes are slightly caramelised. Top with a pile of the marinated fennel and microherbs and serve immediately.

Cook's note: This pizza celebrates the beauty and romance of tomatoes in all their sweet, colourful splendour. It's also a real treat to look at. Hermosa!
Remember to wilt tough greens before piling them onto a hot pizza and thinly slice (and marinate, if you like) crisp veggies like fennel. Also, do we have to tell you that less is more?

Make the perfect pizza base with this recipe.

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Spanish Margherita with fennel salad

Spanish Margherita with fennel salad

Ingredients

Method