The perfect vegan light lunch or main course. You will need to make the almond cheese the day before you want to finish the tart

For the crust

• Pulse the walnuts and pumpkin seeds into almost powder in a food processor, then add the rest of the ingredients and process until it sticks together

• Press into a tart mould and refrigerate to set.

For the cheese

• Place the blanched almonds in a food processor or high speed blender together with the lemon juice, olive oil, salt and water, blend until smooth (around 5 minutes).

• Scrape the mixture into double-layered cheesecloth lining a colander. Gather the cheesecloth tightly around the almond mixture and secure into a bundle by using a rubber band or strong to tie the top. Give the bundle a few gentle squeezes to remove the liquid. Leave the bundle in the colander and place over a bowl to catch any liquid that might drain.

• Refrigerate for at least 12 hours then discard any liquid that has drained out.

• Carefully peel the cheesecloth off the almond cheese. The consistency should feel like a cookie dough.

For the green hummus

• Place all ingredients in a food processor and blend until smooth and thick.

To make the tart:

• Spread the almond cheese over the crust and then top with the green hummus.

• Refrigerate for at least 30 minutes. Serve topped with sun-dried tomatoes, sprouts, salad leaves and maybe some spiralised courgettes.