2 Spatchcock halved lengthwise
4 tablespoons Pesto (recipe follows)
1 large green chilli
8 sliced (1cm) thick pieces of Jap pumpkin halved , skins on
Pomegranate Molasses (can be substituted with Blood Plum Vinegar or other sweet syrup like dressing)
Salad greens, asparagus, rocket, lettuce, broccolini
½ cup Hazelnuts lightly roasted
Combine Pesto with 1 Chilli finely diced
Marinate the Spatchcock in the Pesto mix overnight (or for a few hours) in a zip lock bag.
Roast Spatchcock on a lined tray in a medium oven (180°) for 30 mins, remove and rest
At the same time, Roast Pumpkin also for 20 minutes, remove, drizzle with a small amount of pomegranate molasses and return to oven for 10 minutes.
While the spitchcock rests, lightly roast the Hazelnuts
Start assembling the plate with 4 half slices of pumpkin, topped with salad greens, then lightly place the spatchcock on top, sprinkle over the hazelnuts then lightly drizzle the dressing over the top
Pesto – Gluten & dairy free
There is really no need to measure anything so you can experiment with this. Make sure that you keep the contents of the jar covered with a layer of olive oil and it will last longer. You could also try adding a little vinegar or lemon juice but I don’t. Can be frozen for later.
Basil leaves – 1 cups
Pine nuts – cup
Garlic – 2 minced/pressed cloves (or to taste)
Olive Oil – approximately ½ cup
Put the basil, pine nuts and garlic in the blender and press go
Add the olive oil in a stream until it is the consistency you are after.
- This is great with lamb or with antipasto, rice, quinoa and anything else really.
Store bought Pesto usually contains Dairy/Lactose and quite often uses wheat products
B HSC Nutritional Medicine
Optimum Health Nutritional Health and Wellness Clinic