for 4 person

Pesto

50 g	rocket
10 g	basil
20 g	almonds
1	garlic clove
½ dl	olive oil
2 tbsp	water
1 tbsp	lemon juice
¼ tsp	salt

Grilled food

2	chicken breasts (approx. 350 g)
1	aubergine

2 tbsp	olive oil
½ tsp	salt

Charcoal/gas/electric grill

6	crusty bread rolls

Burgers

100 g	Brie
10 g	basil

100 g	crème fraîche
10 g	rocket

How it's done

Pesto

Remove the thick stems from the rocket, pick the basil leaves, coarsely chop the almonds with the garlic. Puree everything with the oil, water, lemon juice and salt.

Grilled food

Halve the chicken breasts lengthwise and crosswise. Cut the aubergine into slices approx. 2 cm thick.

Coat the chicken pieces and aubergine slices in oil, season with salt.

Charcoal/gas/electric grill

Cover and grill the aubergine slices over/on a medium heat (approx. 200 °C for approx. 10 mins. on each side. Grill the chicken for approx. 3 mins. on each side. Cut open the bread rolls, spread 2 tbsp of rocket pesto over the cut surfaces, grill for approx. 1 min. (cut side down).

Burgers

Cut the Brie into thin slices, pick the basil leaves.

Cover the bottom half of the bun with the crème fraîche, aubergine slices, chicken, Brie and the remainder of the pesto. Add the rocket and basil, then cover with the top half of the bun.

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