VEGETARIAN

QUICK PESTO PASTA

SERVES 4 Preparation: 10 min Cooking: 15 min 500 g spaghetti salt PESTO 60 ml (¼ c) sunflower

seeds 1 garlic clove, peeled 10 g fresh parsley 10 g fresh basil 10 g fresh rocket 125 ml (½ c) olive oil 30 ml (2 T) lemon juice salt and freshly

ground pepper TO SERVE 200 g cherry tomatoes 15 ml (1 T) olive oil 10 g fresh rocket 1 Boil the spaghetti in salted water until just done. Drain, rinse and set aside. 2 Pesto Toast the seeds in a dry pan until they begin to change colour. Remove from the pan and set aside to cool. 3 Pulse the seeds in a food processor until fine. Add the garlic, parsley, basil and rocket and pulse for a few seconds. Add the olive oil and pulse until smooth. 4 Season with the lemon juice, salt and pepper. Mix with the cooked pasta. 5 To serve Fry the tomatoes in the oil until they burst. Add with the rocket to the pasta and mix. Serve with cheese shavings* .

BEETROOT AND FETA TART WITH ALMOND DUKKHA

SERVES 4 Preparation: 15 min Cooking: 15 min 4 large beetroot, boiled until done and peeled 4 sheets phyllo pastry 45 ml (3 T) butter,

melted 2 rounds feta cheese DUKKHA 15 ml (1 T) coriander

seeds 50 g almonds, coarsely

chopped 2 ml (½ t) ground

cumin 15 ml (1 T) brown sugar 5 ml (1 t) sea salt Preheat the oven to the sides to crumple the pastry edges. Brush with butter and bake for 15 minutes or until the pastry is golden brown. 5 Dukkha Toast the coriander seeds in a dry pan until fragrant. Crush the seeds with a mortar and pestle and mix with the rest of the ingredients. Sprinkle over the tart. Top with fresh herbs* and cut into squares.