It’s a bit of a weird season Down Under. The weather is warming up, but it’s not yet hot enough to want to eat cold salads every day.
In essence, we’re not yet ready to give up winter comfort foods just yet! Which is why this recipe is so perfect for the spring transition – yes, it’s a vegetable pie, but the contents are fresh and zesty, not saucy and stodgy.
Packed with seasonal veggies like asparagus, leek and peas, as well as a creamy lemon filling, it won’t leave you feeling heavy. And the crust is completely gluten-free, too!
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