Scrumptious pear, carrot and lentil strudel
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.