Haloumi Saag Pizzas

Nutrition per serve

Ingredients

• 1pcs onion
• 180g haloumi
• 1bunch coriander
• 2clov garlic
• 10g vadouvan curry powder
• 100g baby spinach leaves
• 4pcs pita breads
• 50g tomato paste
• 15ml olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Thinly slice the onion and haloumi. Pick the coriander leaves and finely chop the stems. Crush or finely chop 2 garlic cloves.
2. Step 2 — Soften onion
   Heat 1 tbs olive oil in a medium deep frypan over medium heat. Cook the onion and coriander stems, stirring, for 4 mins or until softened. Add the garlic and curry powder and cook, stirring, for 30 secs or until fragrant.
3. Step 3 — Wilt spinach
   Add the spinach and 2 tsp water to the pan and cook, stirring, for 1 min or until wilted. Remove the pan from the heat. Taste, then season with salt and pepper.
4. Step 4 — Bake pizzas
   Put 2 pita* on the lined tray. Spread with the tomato paste and top with the spinach mixture and haloumi. Bake the pizzas for 12 mins or until golden.
5. Step 5 — Serve up
   Scatter the coriander leaves over the pizzas, cut into wedges and enjoy!
6. Step 6 — Did you know?
   A type of curry powder, vadouvan (pronounced vah-doo-vahn) originated in the French colonised area of Pondicherry in southeast India. It's milder and slightly sweeter than most Indian curry powders.

Allergens

Milch, Sulfit, Gluten, Sojabohnen, Wheat