This dish is so easy to make and it’s very easy to veganise as well! 

Is also quick, tasty and nutritious!

For the pastry:

Ingredients:

1 sheet of puffy pastry

2 big courgettes 

200ml of coconut cream or double cream or  soy cream (whichever tou prefer)

1 teaspoon of dijon

1 handful of parsley 

Sea salt and pepper 

Method:

Pre-heat the oven at 150 degrees Celcius

1. Place the pastry on a tray lined with grease proof paper

2. In a bowl combine the cream with dijon, herbs sea salt and pepper. Set aside

3. Cut the courgette in little circles and sauté them with a tiny bit of olive oil and some chopped garlic

4. Place the cream mix on top of the pastry leaving a margin of pastry of about 2cm all around it. Place the courgette as I did on picture and bake for 30-40 minutes or until pastry is cery well browned 

5. Cut in squares and enjoy!

For the salad:

Ingredients:

1 head of broccoli 

2 carrots

20 cherry tomatoes 

1 can of chickpeas (400 g)

Handful of corriander

To dress it: drizzle of olive oil and the juice of one lemon. Sea salt and pepper

Method:

I first boiled the broccoli for about 7 minutes then cut in tiny pieces and combined with the rest of the ingredients.

Note: drain the chickpeas before using.

Mix everything in a bowl, drizzle some olive oil, lemon juice, sea salt and pepper! 

Such a delicious and fresh salad to make! 

Hope you guys liked this recipe and if you makenit please send me pictures of your creations I love to see them!