The Plant-Based Community Cookery School
The Plant-Based Community Cookery School
A twist on the italian classic, incorporating pumpkin and sunflower seeds with a host of flavours!
200 grammes of sorrel leaves
50 grammes of pumpkin seeds
50 grammes of sunflower seeds
Juice of a lemon
Olive oil
2 cloves of garlic
Sea salt to taste
1. Remove the stalks of the sorrel leaves
2. Chop the sorrel into small pieces
3. Chop the garlic into small pieces
4. Heat the pumpkin and sunflower seeds in a pan for three minutes until fragrant
5. Add the seeds to the pestle and pound
6. Add the seeds to the sorrel and garlic on a large chopping board and chop until fine
7. Put the sorrel and seed mix into a bowl and add the lemon juice and olive oil
8. Add the salt and stir, adding more olive oil to make a shiny paste
Photo by Artur Rutkowski on Unsplash
