Haloumi, Ricotta and Zucchini Kataifi Parcels (v)

Depending on the season, carrot, beetroot or pumpkin can be used instead of zucchini. Kataifi pastry can be found at some Mediterranean food stores, but filo pastry works well too.

oil or butter for greasing 2 cups grated zucchini ½ cup ricotta 200 grams haloumi, grated 1 teaspoon chilli flakes (optional) 1 teaspoon honey

1 clove garlic, grated 200 grams kataifi pastry 2 tablespoons butter, melted

TO SERVE zest 1 lemon

tzatziki or herbed yoghurt (optional)

EQUIPMENT: Lightly grease an oven tray with oil or butter.

Preheat the oven to 180°C.

In a large bowl, mix together all the ingredients except for the kataifi and melted butter.

Use your hands to gently tear off walnut-sized pieces of kataifi pastry, then tease out the pieces into short strips. Place approximately 1 tablespoon of the zucchini mixture onto each piece of kataifi, then roll up tightly. Place the kataifi rolls seal side down onto the oven tray and brush lightly with the melted butter.

Bake for 10-12 minutes, or until the rolls are golden and crispy.

TO SERVE: Sprinkle the hot rolls with lemon zest and serve with tzatziki or herbed yoghurt, if desired. MAKES APPROXIMATELY 15 PARCELS