Mimi's Mediterranean Pie & Green Bean Salad
Knife, chopping bard, baking tray with parchment, blender, saucepan, sieve, jam jar (for dressing)
Oven on 190c/375f/5
Place all hummus ingredients in a blender and mix until smooth, add a little more water to loosten if too thick.
Finely slice the tomatoes and courgettes.
Sprinkle vegetables with a little salt, leave for 5 mins, then dab with clean cloth to remove excess water.
Drizzle vegetables with a mix of olive oil, and crushed garlic.
Lay out the puff pastry on a lined baking tray, and score a line 5mm in from the edge, and pierce holes in the pastry.
Apply a even layer of hummus to the base, within the scored lined area.
Arrange the vegetables over the hummus. Have fun, get creative with your designs:)
Apply a little milk over the pastry with a brush or fingertips.
Sprinkle with paprika and cook in middle shelf of oven for 30 mins or until pastry is puffed and browned and veg roasted.
Blanche green beans and peas (In a saucepan with boiling salted water, cook beans until they return to the boil, then run under cold water)
Slice radishes in rounds
Finely chop spring onions and herbs
Wash and tear salad leaves into a bowl, evenly distributing the rest of the salad ingredients.
In a jam jar with lid, add all the dressing ingredients and shake to combine.
Dress the salad and serve alongside the pie.
For the Pie
Ready rolled puff pastry
6 - 8 small tomatoes
Hummus base (or pesto also works well in place here)
400g can chickpeas
100 g tahini
2 tsp cumin
1 clove garlic
100ml olive oil
1 pack of green beans (150g)
1 head of lettuce/ pack of mixed leaves
1 spring onion
1 handful of fresh herbs (mint/basil/coriander)
100 ml olive oil
20 ml vinegar (cider/wine)
1 tsp maple syrup
1 tbsp mayonaise
1 tsp dijon mustard
1 clove garlic crushed