Place an almond in the hollow of each olive, transfer them to a bowl and season with oregano and a drizzle of oil.
Mix grapefruit juice with non-alcoholic gin and pour into 4 glasses. Garnish each glass with a few blueberries and a sprig of mint and keep them in the fridge while you prepare the rest.
Cook the Veggie Mini Burgers with Pumpkin and Carrots as indicated on the package. Meanwhile, let the béchamel sauce cool and mix it with the pesto. Spread the pesto béchamel sauce on the bottom of 4 small plates and place a Veggie Mini Burger with Pumpkin and Carrot in the centre of each.
Garnish with a few basil leaves and serve.
