Legume and barley minestrone with rocket pesto

Ingredients

For 1 serving

• Lentils30 g
• Split peas30 g
• Pearl barley30 g
• Carrots60 g
• Celery40 g
• Zucchini100 g
• Potatoes80 g
• Arugula20 g
• Almonds8 g
• Extra virgin olive oil1 tablespoon
• Vegetable broth600 g
• Saltto taste

Contains: gluten, nuts, celery,

Method

1. Rinse the lentils, split peas and pearl barley in a sieve. Peel the carrots and potatoes and cut the carrots, celery and potatoes into cubes of about 1 cm.
2. Put the pulses, barley and vegetables in a pot with the vegetable stock; bring to the boil, skim and simmer over low heat, lid ajar, for 35 minutes, stirring now and then so it doesn't stick.
3. Meanwhile trim the courgettes and dice them into about 1 cm cubes.
4. Add the courgettes and cook for 10 more minutes, until the barley and pulses are tender and the minestrone is thick; season with salt.
5. While it cooks, blend the washed and dried rocket with the almonds, oil and a pinch of salt, adding a spoonful of water if needed, into a creamy pesto.
6. Serve the minestrone with the rocket pesto in the centre, to stir in at the table.