Roast pumpkin and goat’s cheese parcels

SERVES: 4

PREP: 20 minutes COOK: 50 minutes

Ingredients

1kg kent pumpkin, peeled, cut into 2cm cubes

2 tsp extra virgin olive oil 1 red onion, thinly sliced 2 garlic cloves, crushed 1 tsp ground cumin

½ large bunch kale, chopped, thick stems removed

25g (¼ cup) flaked almonds, lightly toasted 60g goat’s cheese, crumbled

5 sheets filo pastry

130g (½ cup) low-fat natural yoghurt

½ tsp sumac

1 fennel bulb, trimmed, thinly sliced

1 small bunch watercress, leaves picked

Method

1. Preheat oven to 180C/160C fan-forced. Line 2 baking trays with baking paper. Place pumpkin on 1 prepared tray. Spray with olive oil. Roast for 30 minutes or until tender.

2. Meanwhile, heat oil in a non-stick frying pan over high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and cumin. Cook stirring, for 1 minute. Add kale. Cook for 2-3 minutes or until wilted. Cool.

3. Place pumpkin, kale mixture, almond and cheese in a large bowl. Stir to combine.

4. Place filo on a work surface. Cover with a clean, damp tea towel. Spray 1 sheet with olive oil. Top with 1 sheet. Repeat with remaining sheets and oil to make a stack. Spoon mixture along 1 long side, with a 5cm border at ends. Fold filo over, tuck in ends and roll to enclose. Place seam-side down on second prepared tray. Bake for 30 minutes or until golden.

5. Combine yoghurt and sumac in a bowl.

6. Slice filo parcel into 8 pieces. Serve with yoghurt, fennel and watercress leaves.