Name: Easter Rainbow Pie
Prep time: 1 h
Cook time: 1 h 15 min
Yield: 8
Ingredients: 500g/1lb 2oz butternut squash, peeled and cut into 2cm/¾in cubes; 4 tbsp olive oil; A pinch of chilli flakes; Salt and freshly ground black pepper; 300ml/½pt vegan stock; 500g/1lb 2oz Jersey Royals, sliced the thickness of a £1 coin; Finely grated zest of 1 lemon; 250g/9oz filo pastry, defrosted if frozen; 1 tbsp dried semolina or polenta; 225g/8oz ready-cooked beetroot (not in vinegar), sliced into the thickness of a £1 coin; 400g/14oz asparagus, woody ends trimmed, sliced lengthways; 20 fresh basil leaves; 20 fresh mint leaves; 300g/11oz roasted peppers from a jar, drained; ½ tsp sumac (optional); For the salsa verde; 25g/1oz fresh flat-leaf parsley, chopped; 15g/½ oz fresh chives, snipped; 1 tbsp capers, drained and roughly chopped; 1 gherkin, diced; 1 clove garlic, peeled and finely chopped; Juice of 1 lemon; 6 tbsp olive oil; To serve; Salad leaves (optional)

VMG Recipes