Ingredients
Makes 2 portions
Half a Crown Prince squash deseeded and cut into wedges
50g rocket, washed
1 heaped tablespoon toasted hazelnuts
1 tbsp evoo for the pesto, plus extra for roasting
20g Parmesan
1 clove garlic
1 tsp lemon juice
50g spelt
Half a ball buffalo mozzarella
Salt and pepper
Recipe
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
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