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Serves 8


Tart Base:

400g cauliflower florets

250g almond meal

2 eggs, whisked

pinch sea salt

1 tablespoon dried thyme

1 tablespoon dried rosemary


Pea filling:

1 1/2 cups blanched peas

1/2 medium spanish onion, peeled and roughly chopped

1 teaspoon lemon zest

pinch sea salt and black pepper


Blanched greens:

1 teaspoon olive oil

2 cloves garlic, peeled and sliced

2 bunches English spinach, washed well, stalks trimmed


To garnish:

1/2 large avocado sliced

Herbs of choice – dill, parsley, basil, mint all work well

Pepitas (optional)


Preheat oven to 180 degrees and line a 26cm tart tin with baking paper. Blitz cauliflower florets in food processor. Transfer to a mixing bowl and add almonds, salt, eggs and herbs. Place in the fridge for 30 minutes to set. Press evenly into the tart tin, covering the base and sides. Bake in oven for 45 minutes until golden. While tart is baking make the pea filling by blending all ingredients together until smooth. Once tart has cooled, spread pea mix over the base. To prepare the greens warm oil in a fry pan on low to medium, add garlic for 1 minute then toss through spinach leaves for 3 minutes, drain for a few minutes in a colander then arrange onto tart base and top with avocado pieces. Garnish with herbs and pepitas and serve.

+ Options : shaved parmesan, pecorino or crumble goat or feta cheese



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