Beetroot and Carrot Soup
Transform leftover beetroot and carrot salad into this delicious soup. Jazz it up with a dash of cream and some garlic croutons.
Cauliflower and Sunflower Seed Pesto
You'll never throw away your cauliflower leaves again after trying this pesto.
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Ingredients
- 1 cup of sunflower seeds
- 2 cups of green cauliflower leaves
- 1 cup olive oil
- Juice of 1 lemon
- 1 clove of garlic
- Salt and pepper to taste
Method
- Preheat your oven to 180°C.
- Spread the sunflower seeds onto a baking tray and toast in the oven until golden (about 7-10 minutes). Remove from oven and allow to cool.
- Remove the green cauliflower leaves from the stalk.
- Blanch the leaves in boiling water for 90 seconds then refresh in a bowl of iced water. Drain well.
- Place the leaves, seeds, olive oil, lemon juice and garlic into a blender or food processor and puree to a smooth paste. Season with salt and pepper.