GREEN PIZZA WITH SALAMI & GOLDEN LABNEH
+ GLU T EN - F RE E
Labneh will keep in the fridge for up to a week. If you don’t use it all, pop the leftovers in a jar and cover with your
favourite flavour of olive oil. I love mine with fresh chilli.
PREP TIME:
15 minutes,
plus 48 hours
draining
SERVES 4
COOKING TIME:
25 minutes
3 tablespoons Creamy Mint Pesto (see page 59)
12 thin slices spicy salami
Extra virgin olive oil, for drizzling
1 handful rocket (arugula) leaves
BASE
300 g (10½ oz) broccoli
45 g (1½ oz/1 cup) baby spinach leaves
15 g (½ oz/¼ cup firmly packed) basil leaves
150 g (5½ oz/1½ cups) almond meal
25 g (1 oz/¼ cup) finely grated parmesan cheese
2 eggs
½ teaspoon pink Himalayan salt
GOLDEN LABNEH
260 g (9¼ oz/1 cup) plain yoghurt
1 teaspoon ground turmeric
½ teaspoon salt
To make the labneh, mix all the ingredients together in a bowl. Line a sieve with muslin (cheesecloth) or 5 layers of
damp paper towel. Put in the yoghurt mixture and twist the top tightly to enclose. Stand the sieve over a bowl in
the fridge for 48 hours. Squeeze out excess liquid and store the labneh in the fridge until ready to use.
Preheat the oven to 180°C (350°F). Line a baking tray with baking paper.
To make the pizza base, put all of the ingredients in a blender with 125 ml (4 fl oz/½ cup) of water and blend until
smooth. Spread the mixture out in a 1 cm (⅜ inch) thick round on the prepared tray. Bake for 20 minutes or until
just cooked through.
Remove the base from the oven, top with dollops of pesto and the salami and bake for another 5 minutes. Remove
from the oven, top with the golden labneh, then drizzle with olive oil and serve immediately, scattered with rocket.
+ N O T E Store leftover labneh in an airtight container, covered with olive oil, in the fridge for 5–7 days.
CREAMY MINT PESTO
+ VEGETARIAN
+ GLUTEN_FREE
MAKES 1 CUP
135 g (4¾ oz/3 cups) baby spinach leaves
30 g (1 oz/1½ cups) mint leaves
10 g (_ oz/½ cup) flat-leaf
(Italian) parsley leaves
80 g (2¾ oz/½ cup) raw cashews
80 g (2¾ oz/½ cup) pine nuts
50 g (1¾ oz/½ cup) grated parmesan cheese
60 ml (2 fl oz/¼ cup) olive oil, plus extra, to store
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Juice of 1½ limes
60 ml (2 fl oz/¼ cup) kefir
Put all of the ingredients in a blender with 2 tablespoons of water and process until smooth. Transfer the pesto to a
small airtight container, level the top, then pour a shallow layer of the extra olive oil over to prevent it from
oxidising.
The pesto will keep for up to 3 days in an airtight container in the fridge.
+ NOTE I call spinach a superfood. Superfoods don’t have to be hard to find or pronounce, so let’s get some into our
diets and use them as a foundation. I love using spinach in different dishes, smoothies and desserts. It is high in
iron, great for bone health, muscles and eyesight and it’s full of vitamins and minerals: get on it!
A Whole New Way to Eat by Vladia Cobrdova (Murdoch Books, £18.99). Photography by Rob Palmer.