for 3 pieces

2 tbsp	pumpkin seeds
100 g	leaf spinach (without stalks)
100 g	cashew nuts
30 g	pine nuts (or seasoned yeast flakes)
½ tsp	salt, iodized
1	garlic clove
1 tsp	lime juice, freshly squeezed

How it's done

Coarsely grind the pumpkin seeds and transfer to a shallow bowl. Puree the remaining ingredients with a handheld blender. Shape the sticky mixture into three equal-sized balls and toss them in the ground pumpkin seeds.

Cover in cling film and keep airtight to prevent the cheese balls from oxidizing and turning brown. They can be kept in the fridge for at least 4-5 days. Serve with bread for a salad or for brunch.

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