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.