Spinach Pesto

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Ingredients

4 servings

300 g
2
1
2
100 g
100 g Pearl couscous
Fennel
Zucchini
Oranges
Hazelnuts
Feta 1 L
10 g Bouillon (vegetable)
Fresh mint

Prep

10 min

1. Pre-heat oven to 220 degrees C
2. Cut away the fennel stalks and the root and cut like an onion into medium thick strips
3. Cut zucchini into halved slices
4. Cut feta into 1 cm cubes

Cook

20 min

Spread fennel and zucchini on a baking sheet, add feta cubes and hazelnuts on top

Add salt and pepper and drizzle with plenty of olive oil ~20 min

Cook pearl couscous in bouillon

Follow the instructions of the couscous ~10 min

Cut oranges in 1-2 cm cubes and cut the mint leaves

Mix all ingredients before serving and add some salt and pepper if needed