Step 1
Preheat oven to 200°C/gas mark 6.
Step 2
Par-boil potatoes in skins for 10 minutes, drain and rinse with cold water to cool. Set aside.
Step 3
Melt 50g of Pure spread in a pan, add onion, garlic, ground white pepper and stir-fry for 3 minutes.
Step 4
Add broccoli and continue to stir-fry for 5 minutes. Add the spinach and cook until it begins to wilt.
Step 5
Grease a deep 1.3L baking dish with some Pure spread and spoon the stir-fried vegetable mixture evenly over the base.
Step 6
Place the salmon strips on top of this mixture, scatter over the lemon rind and the parsley and pour over the soya cream. Season well.
Step 7
Remove the peel from the potatoes and coarsely grate.
Step 8
Top the salmon with the potato, season and dot over the remaining Pure spread.
Step 9
Place on a baking sheet and bake for 30 minutes or until the potatoes are brown and crispy.
Step 10
Serve with whole baby carrots, whole baby sweetcorn or sugar snaps.
