JVS - Jewish, Vegan, Sustainable

Ingredients

• 500 g butternut squash, peeled and chopped into 2 cm cubes
• 4 tbsp olive oil
• pinch chilli flakes
• 300 ml vegan stock
• 500 g Jersey Royal potatoes, sliced to thickness of £1 coin
• finely grated zest 1 lemon
• 250 g filo pastry, defrosted if frozen
• 1 tbsp dry semolina or polenta
• 225 g ready cooked beetroot (not in vinegar), sliced to thickness of £1 coin
• 400 g asparagus, sliced lengthways
• 300 g roasted peppers from a jar, drained
• 20 basil leaves
• 20 mint leaves
• 1/2 tsp sumac (optional)
• salt and pepper