RAINBOW PESTO FILO TART

TBSP Mixed Seeds (Pumpkin and Sunflower)

Handful of Basil

Lemon Juice From 1/2 Lemon

1 TBSP Olive Oil

20g Eatlean Shaker

5 Sheets Filo Pastry

2 Peppers

1 Courgette

1 Red Onion

1 Aubergine

200g Cherry Tomatoes

100g Eatlean Grated 

Heat the oven to 200°C, fan 180°C, gas mark 6

Griddle the peppers, courgette, red onion and aubergine with a little oil on a griddle pan lightly to brown on both sides

Line a tart tin with the overlapping sheets of filo pastry

Assemble the chopped tomatoes on the bottom of the pie

Add half the Eatlean Grated Cheese

Top with the griddled Veg

Add the rest of the Eatlean Grated Cheese

In a blender add the seeds, basil, oil, lemon and Eatlean shaker then blitz together to form a pesto paste

Spoon the pesto over the top of the tart and pop into the oven for 20-25 minutes until the pastry is crisp and golden

Serve with a side salad and any of the remaining pesto