Leek and Kale Veggie Lasagna
A twist on a classic
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50 minutes
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Serves 4
20 mins
Serves As a sharing dip
Start by cutting the courgette in half, then cut each half into four slices lengthways.
Cook the chopped courgette very quickly in a large hot pan until soft, stirring constantly with no colour.
Add to a blender and add basil and lemon juice serve straight away!
Recipe by Jake Boyce, Groobarbs Field Kitchen - Photograph by Forkful Of Plants