Season the AltroFood Plant Burger Pro Mix with a pinch of salt, grated lemon zest and a pinch of white pepper. Line a cake tin with baking paper and roll out the dough. Pierce the bottom of the pastry with a fork and fill it with the AltroFood mixture, levelling it out well. Lightly roll the edges of the puff pastry onto themselves. Bake in the oven at 175°C for about 35 minutes. Leave to cool. Leave the soy yoghurt to strain overnight in a fine-mesh strainer lined with paper towels. Then mix it together with the veg spread and season with a pinch of salt and a drizzle of olive oil. Place in a piping bag with a smooth nozzle. Using a potato peeler, create thin strips of courgettes, blanch them for a few seconds in boiling salted water and cool them immediately in water and ice. Drain and season with salt, extra virgin olive oil and a few chopped mint leaves. Cut the savoury pie into slices and dress each one with the yoghurt cream and decorate on top with plenty of courgettes, a few mint leaves and a squeeze of lemon juice.