5 tbsp Grove Cold Pressed Extra Virgin Avocado oil
1/4 tsp salt
TOASTED SESAME PARSLEY PESTO
1 cup parsley
1/2 cup Grove Cold Pressed Extra Virgin Avocado
2 tbsp toasted sesame seeds
2 tbsp lemon juice
1/2 tsp salt
A few handfuls baby spinach leaves
1 tomato, sliced
100g salami, sliced
2 tbsp sesame seeds
To make the piadina, combine dry ingredients in a bowl. Make a well in the centre, add wet ingredients and knead until a dough.
Knead on a lightly floured surface for 10 minutes, or until smooth and elastic. Wrap with clingfilm and rest for 30 minutes.
Divide dough into four portions. On a lightly floured surface, roll each portion out to roughly 2-5mm thick.
Using a silicone brush, brush a large frying pan with avocado oil and set over high heat. When hot, add one disc of dough and prick in several places with a fork. Cook for 1-2 minutes, until the underside is browning. Flip and cook for another 1-2 minutes until browned and cooked through. Fold over while still warm and set aside. Repeat with remaining dough.
Meanwhile, to make the pesto, blend all ingredients in a food processor or stick blender until blended but still retaining texture.
Fill each piadina with fresh spinach, tomato slices, salami slices, a generous dollop of pesto and a sprinkle of sesame seeds. Enjoy warm.