The Australian Womens Weekly Food — Issue 27 2017

Lifestyle Food

PERSIAN PUMPKIN

SALADONPIZZA

PREP + COOK TIME 1 HOUR SERVES 4

white rice flour, to dust

1 gluten−free pizza base

(recipe on page 91)

1.2kg jap pumpkin

⅓ cup (80ml) extra virgin olive oil

2 teaspoons finely grated lemon rind

2 tablespoons lemon juice

4 radishes (60g), sliced thinly

2 green onions, sliced thinly

¼ cup loosely packed fresh

basil leaves

¼ cup loosely packed fresh

coriander leaves

¼ cup loosely packed fresh mint leaves

¼ cup fresh dill sprigs

1 cup (280g) store−bought labne

250g mixed tomatoes, sliced crossways

⅓ cup (45g) coarsely chopped

pistachios

ADVIEH SPICE MIX

2 teaspoons dried rose petals

1 teaspoon caraway seeds

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cardamom

½ teaspoon ground cumin

½ teaspoon ground cloves

1 Preheat oven to 220°C/200°C fan.

Grease two oven trays, then dust with

rice flour. Divide dough into four

portions. Roll each portion on a

surface dusted with rice flour into

15cm rounds; place on trays.

Cover; stand until needed.

2 Line two oven trays with

baking paper.

3 Make advieh spice mix.

4 Wash, halve and remove seeds

from pumpkin; cut into 12 wedges.

Divide wedges between oven trays.

Drizzle with 2 tablespoons of the

oil; season on both sides with

2 teaspoons advieh spice mix and

salt and pepper. Bake for 40 minutes

or until pumpkin is golden and skin

is crisp at the edges.

5 Whisk remaining oil with rind and

juice in a small bowl; season to taste.

6 Soak radish and green onion in

ice−cold water for 5 minutes; drain,

dry on paper towel. Place radish and

green onion in a medium bowl with

herbs; toss gently to combine.

7 Bake pizza bases for 20 minutes

or until golden.

8 Place bases on plates; spread with

labne. Top with pumpkin, tomato and

herb salad; sprinkle with pistachios,

drizzle with dressing.

ADVIEH SPICE MIX

Grind rose petals and caraway

seeds in a mortar with a pestle

until a coarse powder. Stir in

remaining spices.

COOK’S

NOTES

PERSIAN PUMPKIN

SALAD ON PIZZA

Advieh is an aromatic

Persian spice mix that can

be used to season vegetable,

meat or fish dishes.

“Need to get food on the table in a hurry?

Then it’s worth considering using a store-bought

gluten-free pizza base instead.”

Domenica Reddie, Food Editor, AWW Cookbooks

AWW FOOD • ISSUE TWENTY SEVEN 93