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Cumin pears, carrot, tofu & lentil strudel

Peter Howard
Cumin pears, carrot, tofu & lentil strudel

Serving size: Serves 4
Cuisine type: Eastern European
Cooking time: More than 1 hour
Special options: Diabetic, Egg free, Low Carb, Low cholesterol, Low fat, Low GI, Nut free, Vegetarian
Course: Lunch, Main
Favourite flavours: Easy recipes

INGREDIENTS

2 tablespoons cumin seeds, dry roasted and cooled
200g firm green pears, stem removed and cored
150g carrots, peeled and grated
150g firm tofu, diced into 1cm pieces
¾ cup precooked canned lentils, drained
1 tablespoon finely grated orange zest
6 sheets filo pastry
Alfa One Rice Bran oil spray
1 teaspoon ground black pepper
1 cup plain low fat yoghurt
2 tablespoons chopped fresh mint
½ teaspoon ground black pepper
METHOD

Preheat oven 180°C/ 160°C (fan-forced) and line a baking tray with baking paper.

Place cumin seeds in a dry frying pan and toast over a gentle heat until fragrant. Remove and cool before grinding in a pestle and mortar.

Cut pears into a 1cm square dice and place into a large bowl. Sprinkle over ground cumin and toss to coat evenly.

Combine the carrots, Tofu, lentils and orange zest – mix well.

Lay one sheet of pastry on the bench – 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 – sprinkle with ground black pepper; roll and pull in the ends to make a sealed package – lift onto baking tray and spray with a light coating of oil.

Bake 40-45 minutes or until browned and crisp.

Combine the yoghurt, mint and pepper and mix well.

To serve, slice the strudel while still hot and serve with yoghurt sauce and green salad or steamed vegetables of your choice.

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