Porcini loaf with summer greens - Good Food Middle East

Ingredients

• 450g salad potatoes, halved
• 2 tsp cold-pressed rapeseed oil, plus extra for the tin
• 1 lemon, zested and juiced (you'll need 2 tbsp lemon juice)
• 1 tsp vegetable bouillon powder
• 2 leeks, cut into rings
• 350g asparagus (250g pack and 100g pack), ends trimmed, cut crosswise into quarters
• 320g frozen peas
• 260g bag young leaf spinach
• 2 tbsp bio Greek yogurt
• 1 tbsp chopped tarragon leaves
• 410g can jackfruit, drained
• 1 garlic clove, finely grated
• ½ tsp smoked paprika
• 3 eggs
• 40g dried porcini mushrooms
• 200g pack chestnut purée
• 40g roasted unsalted cashews