INGREDIENTS
15 g
Dill, fresh
4
Garlic cloves, small
15 g
Mint, fresh
600 g
Spinach, fresh
7
Spring onions / scallions
2
Unwaxed lemons, zest of
300 g
Cotton tofu, firm or extra firm
100 g
Silken tofu, firm
10 tbsp
Lemon juice
1/2
scant tsp Black pepper, freshly ground
1
Nigella or sesame seeds
1/2
scant tsp Nutmeg, ground
4 tbsp
Nutritional yeast
2 tsp
Salt
1
Olive oil, quality
5 tbsp
Almond, unsweetened
200 g
Almonds, flaked
15 g
fresh flat leaf parsely, finely chopped
2
X 270 g / 9.5 oz vegan (a lot of them are!) phyllo pastry**, thawed in the fridge