RAW SWEET POTATO and SPINACH STACK

Place the cream cheese in a bowl and put into the microwave to soften slightly.

In a food processor, add cream cheese, spinach, stock, pistachios and a tiny drizzle of honey. Blitz until mixed well but not smooth. Taste. Season. Pour into a piping bag. Place in the fridge to firm up. Roughly 30 minutes.

Or. Blitz together the vegan option. Taste. Season. Pour into piping bag and place in fridge.

Place a sweet potato slice on a plate. Pipe on the spinach mixture. Place on another sweet potato and repeat. Drizzle over some olive oil and sprinkle with crushed pistachios.

Note: the 1st and 3rd pics, slices are at 3mm. The 2nd pic, the slices are at 1.5mm