A gourmet twist on your usual Summer salad.
4 spring onions
Handful of fresh parsley (approx 1/4 cup)
1 sheet frozen puff pastry (vegan friendly)
400mL coconut cream
1 Tbs apple cider vinegar
1 Tbs lemon juice
Salt and pepper to taste
Bring a medium sized pot of water to boil for the potatoes. Peel the potatoes and slice 1cm thick. Boil for about 6 minutes - they should be softened (I'd call this 'pre-cooked').
Meanwhile, chop the spring onion and parsley. Preheat the oven to 180 C/350 F. Remove the puff pastry from the freezer to defrost. Line a pie pan with baking paper and then line with the puff pastry sheet. Drain the potatoes.
Scatter one-third of the spring onions and parsley on the pastry, top with half of the potatoes, scatter another third of the spring onions and parsley, top with the remaining potatoes, and add the remaining springs onions and parsley on top.
Whisk together the coconut cream, apple cider vinegar, lemon juice and salt and pepper. Pour the coconut cream mixture over the pie.
Cover with aluminium foil and bake for 35 minutes. Uncover and bake for a further 15 minutes or until golden and crispy. Slice and serve.
Credits: Kyra Howearth from Vie De La Vegan