This colorful pageant of fresh vegetables with pesto solid feel of avocado may take a little more time in the kitchen, but it is a good investment for a good spring mood, served in my view with a cup of red wine. Here are the needed items:

for the crust:

• 200 g buckwheat (pre-soaked for 2-3 hours)
• 100 g raw pumpkin seeds (pre-soaked in water)
• 50 g raw sunflower seeds (pre-soaked in water)
• 100 g dried tomatoes in olive oil
• 1 tsp chili (optional)
• pinch of Himalayan salt
• pinch of dried thyme
• pinch of dried oregano
• pinch of dried basil

for the pesto:

• 2 pcs ripe avocados
• 1 clove of garlic
• pinch of Himalayan salt
• 1/2 lemon (juice squeezed)
• 1 tsp virgin olive oil
• 1-2 tablespoons purified water

for the upper layer:

• 2 red peppers
• 2 green peppers
• 7-8 cherry tomatoes
• 50 g dried tomatoes in a marinade
• 1 red onion salad
• 100 g mix of leafy green (lettuce, arugula, spinach, etc.).
• pinch of Himalayan salt

Wash and rinse the soaked buckwheat and seeds. Mix all ingredients for the base and shake in a food processor until you get a homogeneous mixture. At the bottom of a round baking dish spread a little vegetable oil (olive or coconut oil). Pour the mixture and gently press with a spoon. Bake in moderate oven until you get the desired degree of tenderness. Cake layer must be hard enough to be able to remove it from the pan.

During this time you can prepare the avocado. Mix all products and blend in a food processor until you have fine paste spreads. At the discretion dilute with a little water.

When the base is ready, spread carefully puree and prepare the other vegetables. Cut small onion, dried tomatoes, peppers and cherry tomatoes. Put everything you want.

Bon Appetit!

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