1½ CUPS (240G) ALMONDS
2 TABLESPOONS STORE-BOUGHT DUKKAH/ 1TABLESPOON SPICE MIX
1 TABLESPOON EXTRA VIRGIN OLIVE OIL
2 BUNCHES (300G) BROCCOLINI &/OR ASPARAGUS, TRIMMED
2 TABLESPOONS EXTRA VIRGIN OLIVE OIL, EXTRA
1 TEASPOON DRIED CHILLI FLAKES
1 TEASPOON FINELY GRATED LEMON RIND
2 CLOVES GARLIC, CRUSHED
SEA SALT AND CRACKED BLACK PEPPER
300G LABNE (YOGHURT CHEESE) OR STORE BROUGHT CASHEW CHEESE FOR DAIRY FREE
OPTIONAL HANDFUL CHOPPED ROASTED NUTS/ SEEDS
MICRO SPROUTS (EX BROCCOLI) TO SERVE
Preheat oven to 160°C (325°F). To make the almond base, place the almonds, dukkah, oil and egg in a food processor and process, scraping down the sides occasionally, for 3–4 minutes or until the mixture is fine and comes together.
Press into a lightly greased 22cm loose-based fluted tart tin and refrigerate for 20 minutes. Prick the base with a fork. Place on a large oven tray and cook for 15 minutes or until lightly golden. Set aside to cool.
Preheat a char-grill pan over high heat. Place the broccolini, oil, chilli, lemon rind, garlic, salt and pepper in a large bowl and toss to coat. Cook the broccolini mixture, in batches, for 2 minutes, turning halfway.
To assemble the tart, carefully remove the base from the tin and spread with the labne/ cashew cheese. Top with the broccolini, optional roasted nuts/seeds and coriander to serve. Serves 4.