• Add kale in a foodprocessor and blend until finely chopped. Add parsley and blend until it has same texture as the kale. Add the rest of the ingredients and blend until everything is evenly combined and has a semi chunky texture. Keep blending until it becomes smooth and creamy (this could take a while), or keep the chancy texture if your prefer. Season to taste.
• Preheat oven to 175 °C /350 °F  (no fan)
• Ground almonds and seeds in a foodprocessor or high speed blender. Add the remaining ingredients and blend until smooth and evenly combined.
• Pour the batter into a lined baking pan and bake for 10 min. Remove from the oven drizzle with oil, sea salt and gently press fresh rosemary stilks into the bread.
• Place back in the oven and finish baking for approximately 20 min.

Make the sandwich

• Slice the focaccia into four. If not fresh from the oven, slice it open and toast on both sides. Add 1-2 Tbsp of pesto, a few slices manchego and fresh tomatoes. Serve the sandwich straight away and enjoy!