Wild Boar Pizza with Allotment Salad


A Man and I went for a cinema date on Friday, and I really fancied pizza for dinner.  He wasn’t in the mood though, so I agreed that we would go to Wagamama’s and make pizza for dinner on Saturday night.

I’ve blogged about pizza a couple of times, so I won’t bore you with that again.  I tried making the dough with some wholemeal flour but it wasn’t as good as before, so I’ll just be using plain white flour in future.  Oh well – lesson learned!

As well as the garlic we also brought back some other culinary delights from France, one of which was a Saucisson Sec de Sanglier – Wild Boar salami.  A few years ago, as A Man and I were preparing to return to the UK after our European tour, we went to a food market in France where we tried some wild boar prepared similarly to parma ham and it was fantastic.  Unfortunately we didn’t have the space in our luggage to bring any back, but the memory remained and A Man was on the lookout at the Rennes market.  As we couldn’t find the ham, saucisson sec was a good alternative and it was a delicious addition to the pizza.

A Man’s mum visited us during the week, and came bearing fresh vegetables from her allotment.  I decided to make up a yummy salad, with some of the red onion, carrots and peas that she brought us.  Yummy!  It’s a fairly robust salad, and adding some pesto to the dressing really helped to bring the flavours of the veg out.  I plan to have the rest with some more saucisson sec for my lunch today 🙂

And, as a final farewell, here are two of her carrots having a cuddle.

Awww, cuddling carrots. How sweet!

Love love

Gemma xx

Allotment Salad

Fresh peas, shelled
Small red onion
Mixed nuts
Olive oil
Balsamic Vinegar
1 tsp Pesto

Allotment salad, with pizza in the background. Mmm, yummy!

  1. Thinly slice the onion.  Peel or scrub the carrots if necessary and chop into fairly small chunks.  Chop the cucumber into cubes and tear the lettuce.  Chop the nuts fairly finely.  Launch all the veg and nuts into a bowl.
  2. Mix the pesto with some olive oil and balsamic vinegar.  Season to taste.  Dress the salad and serve.



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