SPINACH MINI BURGER ON A COURGETTE MILLEFEUILLE AND SUNDRIED TOMATO PESTO

Name: Spinach mini burger on a courgette millefeuille and sundried tomato pesto
Total time: 15 min
Ingredients: 1 pack of Spinach Mini Burgers; 2 round courgettes; 1 jar of sundried tomato pesto; Salt to taste

2

Persons

15

Minutes

easy

Difficulty

main course

Type

Ingredients

1 pack of Spinach Mini Burgers
2 round courgettes
1 jar of sundried tomato pesto
Salt to taste

METHOD

Wash the courgettes, trim them, cut them into 4-5 mm thick horizontal slices and grill them on both sides on a well-heated grill pan.
Season to taste with a pinch of salt
Cook the mini burgers as indicated on the packet, arrange them on some stacked courgette slices alternating with a few teaspoons of pesto and serve.

You can omit the salt as sundried tomato pesto is usually very savoury.

This recipe lends itself very well to both a starter and a main course.