Preheat the oven to 200°C.
Divide the tindola segments over a baking tray and sprinkle them with the sesame oil. Add salt and pepper to taste. Roast the tindola in the oven for 15-20 minutes, or until crispy and lightly browned.
Strip the leaves from the branches and keep some loose leaves aside for garnish. Mix all the ingredients for the pesto in the food processor until smooth.
Spoon the roasted tindola into a bowl and serve with the pesto. Chop the peanuts finely and divide them together with the loose moringa leaves over the tindola segments and pesto. Dip the roasted tindola wedges in the moringa pesto and enjoy this exotic treat!