INGREDIENTS:

- 1 can of Ed Red turkey in cheese and herb sauce

- 1 broccoli (florets only)

FRITTERS

- 100 g zucchini

- 100 g pumpkin

- 1 egg

- 30 g potato starch

- 15 g wheat flour

- 20 g pumpkin seeds

- 20 g sunflower seeds

- 1 shallot or small onion

- 2 cloves of garlic

- 4 sprigs of fresh thyme

- 1 tablespoon each of chopped parsley and chives

- salt, pepper

- oil for frying

NUT AND GARLIC GREMOLATA

- 1 bunch of chopped parsley (leaves only, no stems)

- 50 g walnuts

- zest of half a lemon

- 20 g honey

- 1 clove of garlic

- 30 ml olive oil

PREPARATION:

- Grate the zucchini and pumpkin using a coarse grater.

- Dice the shallot or small onion.

- Finely mince the garlic or use a garlic press.

- Toast the pumpkin and sunflower seeds in a hot pan for 1-2 minutes.

- Gently drain the excess liquid from the zucchini and pumpkin, then add the shallot, garlic, egg, wheat flour, potato starch, salt, pepper, fresh thyme, pumpkin seeds, and sunflower seeds, and mix thoroughly.

- Bring water to a boil in two pots – a larger one and a smaller one. Add salt and a tablespoon of olive oil to the larger one; you can also add a crushed garlic clove. Place the broccoli in the water and cook over low heat for about 10 minutes.

- Place the closed can of Ed Red turkey in cheese and herb sauce in the smaller pot and cook over low heat for 10 minutes.

- Add the walnuts to the pan used for toasting the seeds and toast them for 1-2 minutes.

- Prepare the gremolata: chop the parsley, chives, garlic, and nuts, place them in a bowl, then add the honey, lemon zest, and olive oil, and mix everything together.

- Form the mixture into small fritters, heat a tablespoon of oil in a hot pan, and fry them for 2 minutes on each side.

- Drain the broccoli, transfer to a plate, and place