Special Diet

  • 1 sheet of frozen puff pastry, 25 cm (10 inches) square, thawed
  • 3 tablespoons green pesto (see page 128 for homemade)
  • 4 fresh figs, quartered
  • 200 g (7 oz) halloumi cheese, thinly sliced
  • 50 g (2 oz) pitted black olives, halved
  • 2 tablespoons freshly grated Parmesan cheese
  • a few mint leaves, to garnish
  • salt and black pepper

Lay the pastry on a baking sheet and score a 1 cm (½ inch) border around the edge. Prick the base with a fork and spread the centre with the pesto.

Arrange the figs, halloumi and olives over the pesto and scatter over the Parmesan.

Place the baking sheet on another preheated baking sheet (this will ensure the pastry is crispy) and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes. Reduce the temperature to 160°C (325°F), Gas Mark 3, and bake for a further 15 minutes until the base is crispy. Scatter the mint leaves over to garnish and serve with a rocket salad.

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