QUICK WHOLEMEAL PIADINA WITH CHICKPEAS AND SALAMI
SERVES: 4 “Toasting the chickpeas add some crunch”
2 tbs extra virgin olive oil 400g can chickpeas, drained and rinsed 150g peperoni, sliced 2 spring onions, finely chopped 1 garlic clove, finely chopped 2 balls buffalo mozzarella (or mozzarella) Flat - leaf parsley leaves to serve
250g whole meal flour 1/3 cup (80ml) extra virgin olive oil 125g Greek - style yoghurt 35g parmesan, finely grated For the Piadina, combine flour, olive oil yoghurt, parmesan, 1 tsp salt and 1 tbs water in a bowl and mix. Turn into a floured bench and knead 5-6 minutes until smooth. Cover in plastic wrap and rest at room temperature for 15 minutes. Meanwhile, heat the oil in a frypan over medium heat. Add peperoni and cook for 2-3 minutes until crisp and fat has rendered. Remove with a slotted spoon (keeping oil in pan). Drain on paper towel. Add chickpeas to the pan and cook for 2-3 minutes until crisp. Add spring onion and garlic and cook a further 1 minute or until fregrant then remove from the heat. Cut rested dough into quarters. Roll each piece to 2mm thick. Heat a chargrill or large frypan over medium - high heat. Cook in batches for 3-4 minutes a side until crisp. Serve topped with the chickpea mixture, peperoni, mozzarella and parsley.
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