Broccoli Kale Pesto and Mozzarella Toastie

Ingredients

• 120g / 4.23oz Broccoli florets
• 30g / 1.06oz roughly chopped Kale
• 40g / 1.41oz grated Parmesan cheese
• 1 grated Lemon zest
• 1 tbsp Basil leaves
• 1 tbsp Mint leaves
• 0.5 tsp Salt
• 0.5 tsp freshly ground Black pepper
• 1 finely chopped Celery stalk
• 30g / 1.06oz finely chopped Walnuts
• 8 slices Wholegrain or rye sourdough
• 120g / 4.23oz grated Mozzarella cheese

Preparation

1. Put 120g / 4.23oz Broccoli florets in a microwave-safe bowl with a splash of water and cook on high for 2 minutes. Rinse under cold water, drain and cool.
2. Place Broccoli, 30g / 1.06oz Kale, 40g / 1.41oz Parmesan cheese, 1 grated Lemon zest, 1 tbsp Basil leaves, and 1 tbsp Mint leaves in a food processor. Process until a coarse paste forms. Season with 0.5 tsp Salt and 0.5 tsp freshly ground Black pepper.
3. Transfer the mixture to a bowl and stir in 1 finely chopped Celery stalk and 30g / 1.06oz finely chopped Walnuts.
4. Spread half of the 8 slices Wholegrain or rye sourdough with the pesto. Top with 120g / 4.23oz grated Mozzarella cheese and remaining bread slices.
5. Cook sandwiches in a sandwich press until cheese is melted and bread is crunchy and golden.