Pizza Salad

Updated at: Fri, 26 Jan 2024 13:26:50 GMT

Step 1

1. Preheat the oven to 200c fan.

Step 2

2. Dice the aubergine and toss in 1 tsp oil. Lay onto a baking tray and add 2 tbsp water. Place into the oven for 15-20 minutes mixing from time to time until golden and lovely.

Step 3

3. Tip the tomatoes into another baking tray, and add a few smashed garlic cloves, a pinch of oregano, olive oil and salt. Roast the tomatoes for 15-20 minutes until sticky and gorgeous.

Step 4

4. Dice the sourdough into croutons, drizzle over 2 tsp sun-dried tomato oil from the jar, add 1/2 tsp garlic and herb seasoning, a grating of parmesan and toss well. Season with salt and place into the same oven for 5 minutes.

Step 5

5. From the tomato tray, remove the garlic cloves. Toss the warm tomatoes with freshly torn basil and mozzarella so they both melt and wilt to infuse.

Step 6

6. Mix the yoghurt with 2 tbsp caper brine, 1/2 tsp garlic and herb seasoning. Season with a pinch of salt and pepper.

Step 7

7. In a large bowl, mix a handful of rocket, roasted aubergine, warm tomato and mozzarella mix, and the croutons. Drizzle over the garlic and herb dressing and dive in.

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