Method:

1. Preheat oven to 250 degrees
2. Roll out pizza dough to desired thickness on an oven pan
3. Place pan into oven for 3-4 mins
4. Spread tomato paste on base, add cheese and onion
5. Cook pizza until nice and brown on the edges 6-10 mins
6. Top pizza with rocket, prosciutto and olive oil

Ingredients:

• 1kg store bought pizza dough (you can make your own)
• ½ cup tomato paste for base
• 1 ½ cups mozzarella
• 3 cups rocket microgreens
• 1 onion diced
• 2 Tbsp. olive oil
• Salt to taste
• 5-6 slices of prosciutto

Method:

1. Put 25g hazelnuts, half the garlic and 50g rocket in a food processor and pulse a few times until roughly chopped. Add 125ml oil and the lemon juice then blend again until combined but not completely smooth – you want a pesto with a little bit of texture. Season to taste and set aside.
2. Use a spiralizer to cut the squash quarters into thin ribbons (depending on the size of your spiralizer you may need to cut the squash into thinner wedges). If you don’t have a spiralizer, you can cut the squash into thin wedges then use a vegetable peeler to peel off ribbons.
3. Heat the remaining oil in a large, wide pan, then add the squash ribbons and sauté for 2-3 mins – you may need to do this in batches. Add the remaining garlic and a splash of water to help the squash steam gently. Cook for 2 mins, trying not to stir too much as the squash may break up.
4. Stir most of the rocket pesto into the pan (reserving some to serve) so that it just coats the squash and heats through.
5. Divide the squash spaghetti between plates and top with the remaining rocket leaves, chopped hazelnuts and grated lemon zest. Drizzle over the remaining pesto and serve with a lemon wedge on the side to squeeze over.

• Tip: Butternut squash adds gorgeous colour and sweetness to this dish, but you could also try using courgetti or regular spaghetti if not catering to a gluten-free diet.

Ingredients:

• 40g hazelnuts, lightly toasted and chopped
• 2 garlic cloves, finely chopped
• 70g rocket microgreens
• 155ml extra virgin olive oil
• ½ lemon zested and juiced
• 1 large butternut, peeled, deseeded and cut into quarters

Method:

1. Prep the dressing by putting all the ingredients into a food processor and blending until thick and even
2. Quarter the pears, remove the seeds and core and cut into slices
3. In a large bowl toss pear slices, rocket microgreens, baby spinach, walnut pieces a lemon juice
4. Break goat’s cheese into blocks and add to salad
5. Drizzle walnut dressing over the top and serve

Ingredients:

• 2 handfuls of fresh rocket microgreens
• 1 handful of baby spinach, washed
• ¾ cup walnuts lightly toasted
• 2 pears
• 100g soft goats cheese
• 2 tsp. lemon juice

Walnut dressing

• ½ cup walnuts
• ½ clove of garlic
• ½ tsp sea salt
• ½ cup extra virgin olive oil
• Zest and juice of 1 orange