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1
Preheat the oven to 170C/340°F.
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2
Place all of the pastry ingredients (except for the olive oil) into a food processor and pulse until combined. If the mixture is too sticky, add more ground almonds.
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3
Grease your pie tin with the olive oil and place the pastry mixture inside it, pressing it along the bottom and up the sides until everywhere is covered.
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4
Bake in the oven for 15 minutes.
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5
Meanwhile, start making the filling. Place the lentils in a saucepan and cover with 500ml water, bring to the boil, then simmer for 15 minutes.
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6
Break the tops from the asparagus spears. Add the asparagus, frozen peas and spinach to a large pan, cover with water, bring to a simmer and cook for 5 minutes. Drain, then set aside.
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7
Cut the salmon fillets into chunks and remove the skin. Add the milk and salmon to a large pan, and bring to a gentle simmer. Cook for 4-5 minutes, then drain.
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8
Heat the olive oil in a frying pan, slice the onion and gently fry until softened.
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9
Whisk together the eggs, egg whites, Greek yoghurt, nutmeg and black pepper until combined, then add in the onion, peas, mustard, dill, lemon zest, salmon, spinach, and lentils.
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10
When the pastry is ready - remove from the oven and pour in the filling mixture, then place your asparagus and fresh dill on top.
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11
Place back into the oven and bake for a further 10-15 minutes, until the filling has set and the crust has started to brown.
