for 4 person

Roasted vegetables

400 g	parsnips, cut into six lengthways and then in half
500 g	squash (e.g. butternut) in chunks
400 g	beetroots, sliced
2 tbsp	olive oil
1 tsp	salt
a little	pepper

Croutons

250 g	kalettes (Flower Sprouts)
250 g	bread (e.g. kernel bread), cut into approx. 2 cm cubes
2 tbsp	olive oil
2	garlic cloves, pressed
½ tsp	salt
2	farmers' bratwurst sausage removed from skin and made into balls of approx. 2 cm

Sage and pumpkin seed pesto

½ bunch	sage, roughly chopped
½ tbsp	honey
25 g	pumpkin seeds, toasted
25 g	Sbrinz, grated
½ dl	water
2 tbsp	olive oil
	salt to taste

How it's done

Roasted vegetables

Place the vegetables on a baking tray lined with baking paper, drizzle with oil and season.

To bake

Approx. 30 mins. in the centre of an oven preheated to 220°C.

Croutons

Mix the kalettes and bread with the oil, garlic and salt and distribute them and the sausage balls over the vegetables on the tray. Bake for another 30 mins. approx.

Sage and pumpkin seed pesto

Purée the sage and all the ingredients up to and including the oil, season. Put the pesto onto the panzanella.

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