Friday Food Fight: Flatbread Pizza or Halloumi Couscous?

Welcome to Friday Food Fight, where two recipes duke it out to become my supper.

This week’s contenders:

PROSCIUTTO AND GRAPE FLATBREAD PIZZA: Making pizzas at home is so great, because you can be really creative! If you haven’t had a chance to cook for a few days, and some of your produce or meats don’t look like they’re going to make it through the week, just try some combinations, you might be pleasantly surprised!
*Mum’s tip: you can add some goat cheese to this recipe, it will compliment the tanginess of the grapes. And also, you can never have too much cheese.

Recipe:
1 flatbread or ready-made pizza crust
Cream
1 cup shredded mozzarella cheese (and goat cheese if you like)
6 slices prosciutto
1/2 cup red seedless grapes, halved
2 cups fresh arugula leaves

Preheat oven to 415F. Place flatbread on a greased pizza pan. Top flatbread with a splash of cream. Sprinkle shredded mozzarella evenly over crust. Top with prosciutto slices and grapes. Bake for 10 to 15 minutes, or until pizza is lightly browned.
Remove pizza from oven and immediately place arugula leaves on top.

Recipe courtesy of Cheap Recipe Blog


HALLOUMI AND APPLE COUSCOUS SALAD: Here is another great meal that let’s you be creative. Couscous easily changes its flavour as things are added to it; so don’t be afraid to look around at what you already have instead of buying more ingredients.
*Mum’s tip: if couscous isn’t your thing, try substituting it for some quinoa, it has lots of the same properties and is super good for you!

Recipe
75 gr couscous
1 slice of halloumi
1 stock cube
1-2 tbsp pistachio, roasted and chopped
chives
3 tbsp pomegranate seeds
1/2 apple cubed
for the dressing:
2 tbsp orange juice
1 tbsp pomegranate juice
olive oil
lemon juice
salt
pepper
vinegar

Put the couscous in a bowl and pour over the hot stock. Make sure the couscous is just submerged but do not use too much stock. Cover with a lid and leave to stand for about 4 minutes.
Make the dressing by combining the ingredients and whisking them all together. I didn’t measure it exactly so just go with your own flavor instinct until it tastes to your liking.
Cut the halloumi into cubes and quickly fry them in hot oil. Leave to drain on kitchen paper and try not to eat them all before they go into the salad…
Put all the ingredients for the salad into a bowl and mix it together. Add a bit of the dressing, mix and serve the rest of the dressing to the side.

Recipe courtesy of JungleFrog Cooking


*VERDICT*: I’m in a bit of a rush, so I’ll try the flatbread recipe for tonight (with goat cheese). I’ll try the couscous this weekend perhaps, looks like a thoroughly yummy recipe. Lesson this week: don’t be afraid to add fruit and cheese.

What are you making for supper? Tweet me @warriorrenaud, or use the hashtag #fridayfoodfight.

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