TANDOORI POTATO AND PUMPKIN PIZZA 1 cup yellow split peas, rinsed 2 tablespoons chopped fresh coriander leaves 1 1/2 tablespoons canola oil 2 teaspoons grated fresh ginger 1 medium onion, thinly sliced 200g peeled pumpkin, finely sliced 1 large potato, finely sliced 2 tablespoons dried tandoori spice mix 4 round pitta breads 60g wild rocket leaves (see note) 1/2 cup low-fat plain yogurt 2 tablespoons fresh mint leaves Place split peas in medium pan, cover well with water, bring to boil, reduce heat to low; cook, uncovered, 45 minutes or until tender, drain (check water level occasionally). Blend or process until smooth; transfer to a bowl, stir in coriander.

Preheat oven to 450°F. Combine oil, ginger, onion, pumpkin, potato and spice mix in a baking dish, bake 15 minutes or until tender.

Place pita breads on oven trays, spread with split pea mixture, top with vegetables. Bake 15 minutes or until bases are crisp. Serve pizzas topped with rocket and drizzled with combined yogurt and mint.

Serves 4.

NOTE: Look for wild rocket leaves at greengrocers that stock gourmet lettuce. If unavailable, use baby rocket leaves instead.

Yellow and green split peas are a variety of common garden pea that, once picked, has been peeled, split in half and dried. They do not keep their shape when cooked, so are most commonly used in soups or stews or, as here, to make a paste or purée.

Split pea mixture can be made a day ahead.

Per serving: 11g fat, 537 calories.

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