Tikka Sal­mon Pizza with Yo­ghurt

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SERVES 4 PREP 10 min­utes COOK 15 min­utes NU­TRI­TION 1962kJ; 26g fat (14g sat); 15g pro­tein; 31g car­bo­hy­drate; 7g fi­bre a serve COST $3.40 a serve

1 ta­ble­spoon veg­etable

or olive oil

2 onions, peeled, cut into thin

wedges

2 ta­ble­spoons tikka curry

paste

2 ta­ble­spoons wa­ter

2 pizza bases

415g can pink sal­mon, drained, flaked, bones and skin re­moved

50g mixed salad leaves 1 Le­banese cu­cum­ber, cut into

rib­bons

½ cup Greek-style nat­u­ral

yo­ghurt

2 tea­spoons mint leaves

1 Pre­heat oven with oven tray to 220ºC/200ºC fan-forced. Heat oil in a fry­ing pan over mod­er­ate heat. Cook and stir onion for 3 min­utes or un­til soft. Add the tikka paste; cook and stir for 30 sec­onds or un­til fra­grant. Add the wa­ter; bring to the boil. Re­move from heat.

2 Ar­range onion mix­ture over pizza bases; top with sal­mon. Trans­fer to pre­heated tray; bake for 8 min­utes or un­til the bases are crisp.

3 Toss the salad leaves and cu­cum­ber in a bowl. Serve piz­zas topped with yo­ghurt and mint. Serve with cu­cum­ber salad.

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