Hand blendersWhisk attachmentMini chopper
Ingredients 1 Courgette 1 Bell peppers 3 Cherry tomatoes 150 grams Red onion 1 Garlic cloves 4 Chilli flakes 0.5 tsp. Olive oil 3 Tbsp. Ingredients 2 Kale 50 grams Garlic clove 1 Parmesan 40 grams Olive oil 5 Tbsp. Flaked almonds 30 grams toastedLemon 1 Seasoning to taste Ingredients 3 Egg yolks 6 Watercress 100 grams Salt 0.5 tsp. Ingredients 4 Egg whites 6 Ingredients 5 Vegetable oil 2 Tbsp.
Prep. (Before you begin) 1- Coarsely chop the courgette and peppers. 2- Halve the tomatoes. 3- Peel, trim and cut into thin wedges.4- Destalk the watercress and kale and tear into small pieces.5- Coarsely chop the parmesan. 6- Zest and juice the lemon. Getting started 1- Fit the blade to the chopper attachment. 2- Pre heat the oven to 200°C. Stage 1 1- Add Ingredients 1 (courgette, peppers, tomatoes, onion, garlic, chilli flakes, olive oil) into the roasting tin.2- Toss until coated. 3- Roast for 20 minutes until softened. 4- Set aside to cool. 5- Turn the oven down to 180°C. Stage 2 1- Add the first 3 of Ingredients 2 (kale, garlic, parmesan) into the mini chopper.2- Pulse until everything is chopped and mixed together. 3- Add the rest of Ingredients 2 (oil, almonds, zest and juice, seasoning).4- Pulse until everything is chopped but not puréed. 5- Transfer to a medium bowl and set aside. Stage 3 1- Clean and assemble the mini chopper attachment. 2- Add Ingredients 3 (watercress, yolks, salt) to the mini chopper attachment.3- Pulse until everything is chopped. Stage 4 1- Fit the Whisk attachment to the hand blender.2- Add Ingredients 4 (egg whites) into a large bowl.3- Whisk to firm peaks. 4- Fold in the yolk mixture and the roasted vegetables. Stage 5 1- Add Ingredients 5 (oil) into the frying pan. 2- Heat over a medium heat. 3- Pour in the omelette mixture. 4- Cook for 5 minutes. 5- Transfer the frying pan to the oven. 6- Cook for 15 minutes. 7- Turn out the omelettte onto a plate. 8- Cut into wedges. 9- Serve.10- To Serve. Drizzle the wedges with the pesto.