INGREDIENTS
1
small bunch Asparagus
1/2 tsp
Chile flakes, dried
1 clove
Garlic
180 g
Pumpkin such as hokkaido
1
large handful Rocket
3
pieces Sun-dried tomato
1
large handful Watercress
1
Egg, medium
1 tsp
Lemon juice
1 3/16 cups
Almond flour
1/4 tsp
Black pepper, cracked
1/4 cup
Coconut flour
2 tbsp
Psyllium husk powder
1 pinch
Sea salt
1/4 tsp
Sea salt
5 tbsp
Olive oil, extra virgin
3 1/2 tbsp
Pine nuts
140 g
Cream cheese
6 tbsp
Parmesan, grated