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Preparation Time : 10 mins
Cooking Time : 15-20 mins
Serves : 6-8
For the pastry base:
180g/6.5oz ground almonds
1 tbsp. flax seed
1 tbsp coconut oil
1 tbsp water
1 tsp. olive oil
For the filling:
2 salmon fillets
9 spears/75g asparagus
500ml/17fl oz water
½ red onion
30g/1oz frozen peas
2 egg whites
75g/2.5oz Greek yoghurt
115ml/4fl oz almond milk, unsweetened
1 tbsp. fresh dill
2 tsp. Dijon mustard
1 tsp. nutmeg
1 tsp. black pepper
zest from ½ lemon
1 tsp. olive oil
- Preheat the oven to 170C/340F.
- Place all of the pastry ingredients (except for the olive oil) into a food processor and pulse until combined. If the mixture is too sticky, add more ground almonds.
- Grease your pie tin with the olive oil and place the pastry mixture inside it, pressing it along the bottom and up the sides until everywhere is covered.
- Bake in the oven for 15 minutes.
- Meanwhile, start making the filling. Place the lentils in a saucepan and cover with 500ml water, bring to the boil, then simmer for 15 minutes.
- Break the tops from the asparagus spears. Add the asparagus, frozen peas and spinach to a large pan, cover with water, bring to a simmer and cook for 5 minutes. Drain, then set aside.
- Cut the salmon fillets into chunks and remove the skin. Add the milk and salmon to a large pan, and bring to a gentle simmer. Cook for 4-5 minutes, then drain.
- Heat the olive oil in a frying pan, slice the onion and gently fry until softened.
- Whisk together the eggs, egg whites, Greek yoghurt, nutmeg and black pepper until combined, then add in the onion, peas, mustard, dill, lemon zest, salmon, spinach, and lentils.
- When the pastry is ready - remove from the oven and pour in the filling mixture, then place your asparagus and fresh dill on top.
- Place back into the oven and bake for a further 10-15 minutes, until the filling has set and the crust has started to brown.
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