EAT FRESH & FEEL GOOD
Nutritional Therapy and Feel Good Food
Lucie Simon BA, Dip NT, mBANT
Mimi's Mediterranean Pie & Green Bean Salad
1 hr
4 Servings

Equipment
Knife, chopping bard, baking tray with parchment, blender, saucepan, sieve, jam jar (for dressing)
Steps
Prep Pie:
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.
Prep Salad:
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.
Ingredients
For the Pie
Ready rolled puff pastry
3 courgettes
6 - 8 small tomatoes
Paprika
Hummus base (or pesto also works well in place here)
400g can chickpeas
100 g tahini
2 tsp cumin
1 lemon
1 clove garlic
100ml olive oil
Salad
1 pack of green beans (150g)
1 head of lettuce/ pack of mixed leaves
3 radishes
1 spring onion
50g peas
1 handful of fresh herbs (mint/basil/coriander)
Dressing
100 ml olive oil
20 ml vinegar (cider/wine)
1 tsp maple syrup
1 tbsp mayonaise
1 tsp dijon mustard
1 clove garlic crushed