donna hay - - Quick Fix -

10 sheets filo (phyllo) pas­try

¼ cup (60ml) ex­tra vir­gin olive oil

¼ cup (70g) tahini

½ cup (120g) store-bought baba ghanoush 1 cup (130g) grated haloumi

1 ta­ble­spoon dukkah

1 ta­ble­spoon honey, plus ex­tra to serve

Pre­heat oven to 200°C (400°F). Brush 5 of the filo sheets with oil and place on top of each other. Top with the tahini, baba ghanoush, haloumi, half the dukkah and driz­zle with half the honey. Brush the re­main­ing sheets of filo with oil and place on top. Brush the top with oil and sprin­kle with re­main­ing dukkah. Place on a large oven tray and, us­ing a small sharp knife, score the pas­try into 14cm x 4cm rec­tan­gles. Cook for 20 min­utes or un­til golden and crisp. Break into rec­tan­gles and driz­zle with honey to serve. SERVES 6.

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