Add in a
handful of chopped basil, 1 - 2 cloves of minced garlic, a swirl of extra virgin olive oil, and salt and pepper.
To serve, top with: a hand
full of chopped basil, 3 chopped scallions, a pinch of red pepper flakes and a pinch of sesame seeds.
The crust is made from blended pistachios, pumpkin seeds, nutritional yeast and sundried tomatoes, and the filling could be anything that you would like, but I used thinly sliced zucchini and heirloom tomatoes mixed with a generous
amount of chopped basil and minced garlic.
Once everything is cooked through, remove the lemon grass stalk and serve with a
sprinkle of chopped basil leaves, chilli, salt and pepper.
2 Red Peppers 2 small red onions 1 large clove of garlic 8 mini plum tomatoes (or cherry tomatoes) 3 cooked artichoke hearts (I got mine ready roasted from Sainsburys) a handful of olives (green, black whatever you prefer) 2 tablespoons of Extra Virgin Olive Oil handful
of chopped basil Splash of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy Salt and pepper to season to taste
3 Belgian endives 1 green apple 2
tablespoons of chopped basil 3 tablespoons of olive oil (click here to buy online) 1 tablespoon of raspberry vinegar (click here to buy online) 1 teaspoon of old fashioned mustard (click here to buy online) Salt and pepper
I added a
bit of chopped basil and a splash of tequila to the marinade mix, put the chicken in it before work, and cooked when I came home.
- Sprinkle prosciutto with about 2 tablespoons of cheese, and then add half of the grilled pineapple and
half of the chopped basil.
The crust is made from blended pistachios, pumpkin seeds, nutritional yeast and sundried tomatoes, and the filling could be anything that you would like, but I used thinly sliced zucchini and heirloom tomatoes mixed with a generous
amount of chopped basil and minced garlic.