Directions

1. Start by making the pesto. Simply peel the garlic and then put all the required ingredients into a food processor and blend until smooth, then leave to one side.
2. Drain and rinse the beans and then place them in a frying pan with the pesto and sauté the two together for two-three minutes until warm. While they cook squeeze the lemon for the salad over the beans and add more black pepper.
3. Add rocket, pumpkin seeds and pomegranates to your plates, drizzle them with olive oil and then add the beans on top.