- To make the tart; roast the squash on a baking tray for 30 minutes with a drizzle of olive oil and salt and pepper. and then set aside.
- Toast the seeds and nuts by adding them to a dry pan on a medium heat. Toast for a few minutes then set aside. Add the seeds, nuts and chestnuts into a food processor and pulse until you get a crunchy mix. Scoop the mix into a large bowl and then mix in the salt, oil, maple and balsamic vinegar.
- Reserve four tbsp of the mix then add the. Pop the mix back into the processor with the water and blitz until you get a paste. Preheat the oven to 190C/Gas 5
- Line a small high edged baking tray with a baking paper and then tip the paste onto the baking paper and shape with your hands (to the edge of the baking tray and up a little at the sides). Prick the dough with a fork and then cook for 25 minutes.
- Remove from the oven then top with the pesto, squash and crumble mix . Pop back in the oven for 10 minutes. When cooled a little too with fresh thyme.
- To make the pesto: add all the ingredients to your food processor or high speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times.
- To cook to sprouts: add the oil and sprouts to a medium frying pan and fry for a few minutes until starting to soften. Add the dressing ingredients to a jar and shake or stir to combine. Pour the dressing onto the sprouts and mix well. Serve with the toasted hazelnuts.
Duration Takes 15 mins to prepare and 40 mins to cook.
Ingredients (Organic)
For the pesto
3 big handfuls organic kale
Handful basil
1/2 cup hazelnuts
1 clove garlic
3 table spoons of olive oil
Juice 1/2 lemon
1 table spoon of sea salt
Twist black pepper
4 ttable spoons of nutritional yeast
4-5table spoons of water
Sprouts with balsamic & toasted hazelnuts;
2 table spoons of organic hazelnuts toasted
3 cups organic sprouts – outer layers removed and 1/2 chopped in half
1 table spoon of olive oil
For the tart base
1 cup toasted organic sunflower seeds
1 cup toasted organic walnuts
1 cup cooked organic chestnuts
1 table spoon of sea salt
2 table spoons of olive oil
1 table spoon of organic maple syrup
1 table spoon of balsamic vinegar
4 table spoons of water
Fresh thyme
For the dressing
1 table spoon of molasses or maple syrup
1 table spoon of balsamic
1 1/2 table spoons of tamari
Big pinch of salt
In General
1 small organic squash sliced
1 table spoon of olive oil
Salt
Pepper
