130z375g store-bought puff pastry sheetthawed if frozen (check vegan if required)
Milkor non dairy milk
1bunch of asparagus
Kale and Pumpkin Seed Pesto
1cup(150g) kale leaves, roughly chopped
½cup(75g) pumpkin seeds
Juice of half a lemon
⅓cup(80ml) extra virgin olive oil
Heat the oven to 450F / 230C
Trim the radishes and slice them in half. Add them to a roasting tray and toss with the oil, syrup, salt and pepper, then roast for 15 minutes.
Meanwhile, prepare the pesto: lightly toast the pumpkin seeds in a dry frying pan over a med-high heat until just starting to brown. Add them, along with all of the other pesto ingredients except the oil, to a food processor or blender and blitz until coarse, scraping down the sides as necessary. With the motor running, slowly drizzle in the olive oil and process to create a pesto.
Reduce the oven to 400F / 200C.
Spread the pastry out onto a baking sheet, prick the base with a fork well, to stop the middle rising while it cooks, then cook for 15 minutes.
Remove the part-cooked pastry from the oven and brush the edges of the pastry with the milk. Spread the pastry with the kale pesto (you will have some left over), then top with the roasted radishes and the asparagus spears in rows. Cook for 10-15 minutes or until the edges are golden.