Ingredients:

• 1c sun Dried Tomatoes
• 2c fresh Tomatoes
• 1 soft date
• 1 clove garlic
• 1T lemon juice
• 3T olive oil
• 5 large basil leaves
• ¼c water

Blend all ingredients in a
high-speed blender.

Almond Polpetta

• 1c almonds, soaked
• 2T nutritional yeast
• ½t salt
• 2t lemon juice
• ¼c salsa finta
• 3T fresh, chopped parsley
• 1T Italian herbs
• ¼c onion

Preparation:

Grind the almonds to crumbs, in a food processor.

Add remaining ingredients and process again until thoroughly mixed.

Form into small balls and dehydrate for 6 hours or until they are slightly crunchy on the outside and soft on the inside.

To serve

Take a couple of handfuls of mixed leaves per person (a mix of rocket and chard is great), and mix with strips of courgette (zucchini) pasta. To make enough courgette pasta for 4 people, use the following recipe:

• 4 medium courgette
• ¼c olive oil
• 2t salt

Cut the courgette length-wise in a mandoline. Lay the strips on top of each other and, using a knife, cut them length-wise into fettuccini-style strips.

Mix the strips with the olive oil and salt in a large bowl and allow to soften for a couple of minutes.

Mix the polpetta with the salsa, and place even amounts on top of each courgette salad (the pasta strips and leaves, mixed) that you have arranged on the plates.