Broccoli Kale Pesto and Mozzarella Toastie

Broccoli Kale Pesto and Mozzarella Toastie

Blood Sugar: 14Servings: 4Preparation Time: 15minMeal Category: Lunch
Micronutrients:CalciumFolateVitamin A

Macronutrients per 100g

Energy
228kcal
Sugar
3g
Fat
9g
Fiber
4g
Sat fat
3g
Protein
10g
Carbs
28g
Sodium
647mg

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.

Micronutrients % of RDI

Iron
2% of RDI
Magnesium
38% of RDI
Vitamin C
17% of RDI
Omega 3
4% of RDI
Vitamin A
62% of RDI
Calcium
21% of RDI
Folate
79% of RDI

Good to know

You can use sliced bocconcini balls instead of Mozzarella cheese.

How to Prepare

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.

Good to Know

You can use sliced bocconcini balls instead of Mozzarella cheese.

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