Vegetable Swirls with Pesto
For the Pesto
- 100g walnuts
- 1 garlic clove, crushed
- 100ml rapeseed oil
- 100g cheddar cheese, grated
- 60g parsley, roughly chopped
For the Swirls
- 8 sun-dried tomatoes
- 2 carrots
- 1 large courgette
- Red cabbage, separated into leaves
Preheat the oven to 180˚C/ Fan 160˚C/ Gas Mark 4.
First make the pesto. Put all the pesto ingredients in a food processor and blitz until smooth. Season to taste and spoon a tablespoon of pesto into the bottom of each stoneware 10cm Mini Cocotte.
Using a mandolin or a Y-shaped peeler, make long strips of carrot and courgette. Take the red cabbage leaves and slice them into strips the same width as the courgette and carrot.
Lay two sun-dried tomatoes on top of the pesto in each casserole. Take the vegetable strips and roll them into a swirl, alternating between vegetables and tucking the start of the next strip into the last to overlap. Place the swirl on top of the sun-dried tomatoes.
Brush the swirl with a little oil and bake in the oven for 20 – 25 minutes until the vegetables have cooked through.