INGREDIENTS
4 oz
Asparagus
1/2 cup
Gently packed mint, leaves
1/4 cup
Peas, fresh
2 tbsp
Preserved lemon peel
3 cups
Salad greens, tender
1 tbsp
Thyme, fresh
6
Kalamata olives, pitted and halved or quartered
1/2 cup
Pesto
2 cups
Chickpea flour
1 tsp
Salt
3 tbsp
Olive oil, extra-virgin
2/3 cup
Olive oil, extra virgin
1/2 cup
Hemp seeds
2 cups
Water