LENTIL SAUSAGE ROLLS WITH TOMATO SUMAC SALAD
Prep time 15 mins Cooking time 30 mins Serves 4
INGREDIENTS
800g canned lentils, drained, rinsed 80g brown onion, finely grated 2 cloves garlic, crushed
45g roasted pistachios, coarsely 1 tsp sweet paprika
1 tsp ground cumin
¼ tsp ground cinnamon
¼ tsp dried chilli flakes
1 free-range egg, lightly beaten 10 sheets filo pastry Cooking oil spray ½ tsp sumac
190g Greek-style yogurt
FOR TOMATO SUMAC SALAD, TOSS: 200g mixed baby tomatoes, chopped 50g red onion, thinly sliced thinly 1 tbsp thinly sliced preserved lemon rind
100g mesclun
½ cup fresh flat-leaf parsley leaves
1 ½ tbsp olive oil
1 ½ tbsp lemon juice
½ tsp sumac
METHOD
Preheat oven to 200°C. Line an oven tray with baking paper. Place lentils in a large bowl; mash lightly. Add onion, garlic, pistachios, paprika, cumin, cinnamon, chilli and egg; stir to combine. Season.
Layer five sheets of filo, spraying each sheet with oil (cover remaining filo sheets with a clean, damp tea towel). Place half the lentil mixture along one long side of filo; roll to enclose filling. Cut into four even lengths. Place on tray; spray with oil. Repeat with remaining filo, oil spray and lentil mixture to make 8 rolls in total. Sprinkle rolls with sumac; bake for 30 mins or until golden and crisp. Serve lentil rolls with salad and yogurt.