Servings: 2 (VN R GF DF SF)
2 Zucchinis
2 zucchini flowers, shaved
2 fresh figs, quartered
1/4 cup mushrooms, sliced
1/2 lemon
sea salt
black pepper
2 tbs hemp seeds
1/2 cup cherry tomatoes
1/4 cup semi dried tomatoes
1 handful baby rocket leaves
2 tbs hemp pesto
1 handful pomegranate seeds
1 handful fresh basil leaves
Marinate the mushrooms in the lemon juice and a good pinch of salt for 10 minutes. Peel the zucchinis into strips then add to a bowl with all the other ingredients except the pesto. Top with the pesto ,basil and pomegranate then serve.
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