A most amazing pie!! Unfortunately, I cannot take credit for this recipe. I found it in a magazine many years ago and have been making it, with slight variations, for years. It is the perfect summer dish – you may add any of your favourite vegetable to it! You may use salted, roasted cashews but then you must omit the salt in the recipe.
Serve as part of a BBQ buffet together with:
Buckwheat Corn Fritters with Sweet and Spicy Chilli Sauce, Cognac BBQ Marinade, Spicy Plum Chutney, Marinated Tofu and Berry Crumble Yogurt.
The Crust:
1 sweet potato, peeled
2 carrots
1 red apple
300 ml roasted cashews
½ lemon, juiced
½ tsp of salt
Guacamole:
½ red onion
1 ripe tomato
2 ripe avocados, stone removed
1 small garlic clove, crushed
A pinch of cayenne pepper
Salt and black pepper
Garnish:
Tomatoes
Rocket salad
Red onion, sliced
Flat leaf parsley, shredded
Roasted macadamia, pine or pecans nuts
- Set oven to 175C
- Cut all vegetables for the crust in smaller pieces and place in a food processor together with the cashews. Process until smooth. Add the lemon juice. Place in pie dish. Bake in over for about 45 minutes. Let cool.
- Process all ingredients for the Guacamole in a blender. Spread on top of cooled crust.
- Add the garnish.
Enjoy!
The crust can be prepared in advance. The guacamole may also be made a day ahead but make sure to place some tight fitting cling film on top to prevent the avocado from discolouring.