Break­fast

zuc­chini, tar­ragon and kale pesto toasties

donna hay - Fresh + Light - - Fresh -

zuc­chini, tar­ragon and kale pesto toasties

1 zuc­chini (cour­gette), grated+

4 cups (80g) torn kale leaves

¼ cup (60ml) ex­tra vir­gin olive oil, plus ex­tra for brush­ing

1 ta­ble­spoon pine nuts

1 ta­ble­spoon lemon juice

sea salt and cracked black pep­per

½ cup tar­ragon leaves

8 slices dark rye sour­dough

1 zuc­chini (cour­gette), ex­tra, sliced into rib­bons

1 small av­o­cado, sliced

¾ cup (95g) grated haloumi

Place the grated zuc­chini, kale, oil, pine nuts, lemon juice, salt, pep­per and half the tar­ragon in a food pro­ces­sor and process un­til well com­bined.

Spread 2 ta­ble­spoons of the pesto on half the bread slices. Top with the zuc­chini rib­bons, av­o­cado, haloumi and re­main­ing tar­ragon. Sand­wich with the re­main­ing bread, and brush the out­side of each sand­wich with the ex­tra oil.

Heat a large non-stick fry­ing pan over low heat. Work­ing in 2 batches, cook the sand­wiches, cov­ered, for 3–4 min­utes each side, or un­til golden brown and the haloumi has melted. Sprin­kle with sea salt flakes, if us­ing, to serve. SERVES 4.

+ You will need 1¼ cups grated zuc­chini (cour­gette).

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