HERB AND CHEESE BEAR CLAWS WITH CARROT AND SULTANA SALAD

Preparation time 10 mins Cooking time 25 mins Serves 8

1 bunch chives, finely chopped 1 bunch oregano leaves,

finely chopped

1 bunch red basil leaves,

finely chopped

4 cloves garlic, minced

2 Tbsp sunflower seeds,

finely chopped

1 Tbsp extra virgin olive oil

/‚ cup finely grated parmesan 1 cup grated mozzarella cheese 2 Tbsp breadcrumbs Sea-salt flakes and freshly ground

black pepper, to season

2 sheets puff pastry

1 free-range egg, beaten

2 Tbsp poppy seeds

2 Tbsp sesame seeds

6 carrots, peeled

2 green shallots, finely sliced

/‚ cup sultanas, chopped Honey mustard dressing

STEP 1 Preheat oven to 200°C fan-forced (220°C conventional). Line 2 oven trays with baking paper. Mix herbs, garlic, sunflower seeds, oil, cheeses and breadcrumbs. Season.

STEP 2 Halve pastry sheets to make 4 rectangles, then brush with egg. Put a line of herb mixture along near edge, then fold over and roll to seal (more rectangular than round). Halve each with a sharp knife to make 8 logs. Make 3 slits along one side of each log, not quite all the way through, then put on prepared trays and spread claws slightly.

STEP 3 Brush with egg, then sprinkle poppy seeds along non-slit edge and sesame seeds along slits. Bake for 20-22 minutes, until golden and crisp.

STEP 4 Meanwhile, grate carrots coarsely, then mix with sliced shallots, sultanas and dressing. Serve with claws.