Summer is so easy: bake the base until crispy and then top with crunchy vegetables and plenty of pesto. Mhmm!
Cooking time: 35 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 250 | g | Cherry tomatoes, halved |
| 1 | tablespoon(s) | Balsamic vinegar |
| 500 | g | Puff pastry (2 rolls or 1 large rectangle) |
| 300 | g | green asparagus or broccolini |
| 100 | g | Feta to crumble on top |
| 1 | Organic lemon (grated) | |
| Extra virgin olive oil | ||
| Salt | ||
| Pepper | ||
| Rocket, cress or herbs to serve | ||
| Ingredients (4 servings) | ||
|---|---|---|
| 80 | g | Basil, fresh (leaves only) |
| 1 | small clove of garlic, finely chopped | |
| 60 | g | Pine nuts or sunflower seeds, roasted |
| 1 | handful | Parmesan, grated |
| Lemon juice and zest to taste | ||
| Salt | ||
| Pepper | ||
| Olive oil (enough until the pesto has a consistency that is easy to drizzle) | ||
