• 50 g pine nuts, lightly toasted
• 1 c basil leaves
• 2 cloves garlic, crushed
• ½ tsp salt
• ½ olive oil
• 50 g finely grated parmesan

Place all the ingredients in a food processor and blend until smooth.

• 8 Potatoes, thickly sliced
• 2 tbsp oilive oil
• 2 cloves garlic, crushed
• 4 chicken breasts
• 1 tbsp sumac
• 2 tsp rasel hanout
• 1 bunch watercress
• 1 c flat leaf parsely
• 1 c toasted walnuts
• 1 juice and zest of lemon
• 1 tbsp pmegrate molasses
• Seed of  1 fresh pomegranate

Bake the Potato, olive oil and garlic in the oven at 200 C until tender.  Slice the chicken and cook in the frying pan with the spices.  Combine all the ingredients and serve.