Scrump­tious pear, car­rot and lentil strudel

North West Telegraph - - Television -

Prepa­ra­tion: 15 min­utes Cook­ing: 45 min­utes Serves: 4 In­gre­di­ents:

200g firm green pears, stem re­moved and cored 2 tbsp cumin seeds, dry roasted and cooled 150g car­rots, peeled and grated 150g firm tofu, diced into 1cm pieces ¾ cup pre-cooked canned lentils, drained 1 tbsp finely grated orange zest 6 sheets filo pas­try Spray rice bran oil 1 tsp ground black pep­per 1 cup plain low fat yo­ghurt 2 tbsp chopped fresh mint Method Pre­heat oven to 180C or 160C fan forced. Cut the pear flesh into a 1cm square dice and put into bowl. Grind the cumin seeds in the mor­tar and pes­tle; sprin­kle over the pears and toss to coat well. Com­bine the car­rots, tofu, lentils and orange zest. Mix well. Lay one sheet of pas­try on the bench and spray lightly with oil. Top with an­other sheet and re­peat un­til the pas­try is all used. Spoon the car­rot mix­ture down one side of the as­sem­bled pas­try lay­ers. Top with diced pears and sprin­kle with ground black pep­per; roll and pull in the ends to make a sealed pack­age and lift onto a bak­ing pa­per-lined bak­ing tray. Spray with a light coat­ing of oil and bake un­til browned and crisp for about 45 min­utes. Com­bine the yo­ghurt, mint and pep­per. Serve the sliced strudel hot with the yo­ghurt and green salad or steamed veg­eta­bles of your choice.

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