for 4 person

Pesto

20 g	rocket, roughly chopped
15 g	ground almonds
½	garlic clove
½	organic lemon, use grated zest, set aside 1 tbsp of juice
½ dl	olive oil
a little	salt

Squash

	olive oil, for frying
200 g	squash (e.g. butternut), cut into slices approx. 1 cm thick
¼ tsp	salt
8 slice	nut bread (approx. 350 g)

Crostini

125 g	plain organic cream cheese
50 g	pomegranate seeds
a little	sea salt

How it's done

Pesto

In a blender, puree the rocket with all the other ingredients up to and including the salt until smooth.

Squash

Heat a dash of oil in a non-stick frying pan, salt the squash, fry for approx. 5 mins. on each side, remove. Toast the bread slices in the same frying pan for approx. 2 mins. on each side.

Crostini

Spread the cream cheese over the slices of bread. Add the sliced squash, drizzle with the pesto, scatter the pomegranate seeds on top, season with salt.

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