Roast Squash With Spelt, Buffalo Mozzarella, Rocket And Hazelnut Pesto
  1. Preheat the oven to 220c. Place the pumpkin on a metal tray, sprinkle with salt and drizzle with olive oil. Cook until golden and just tender to a knife

  2. Boil the spelt in salted water until tender and drain

  3. For the pesto blend together in a food processor: hazelnuts (keep a few aside for garnish), evoo, garlic, lemon juice, 30g of the rocket, the Parmesan and a pinch of salt

  4. Dress the spelt with the rocket pesto (keep a little aside to dress the plate

  5. Muddle together the pumpkin, rocket leaves & dressed spelt in a bowl. Tear over the mozzarella and top with hazelnuts & the rest of the pesto

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥗Salad

Cuisine🇮🇹Italian

Occasions📆Everyday🍂Seasonal

Season🍂Fall

DifficultyEasy ⏰ 45m

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