Spiced Vegetable & Cheese Parcels
Preparation time: 30 minutes (plus 20 min for cooling)
Cooking time: 40 minutes
1 tablespoon extra virgin olive-oil
400g button mushrooms, sliced
2 medium carrots, peeled, finely chopped, squeezed of moisture
3 medium zucchini, finely chopped, squeezed of moisture
2 medium red capsicums, finely chopped
1 cup frozen peas
2 tablespoons curry paste
400g can chickpeas, rinsed, drained, roughly mashed
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons ground ginger
¾ cup cottage cheese
Extra Virgin Olive Oil Spray
12 sheets filo pastry
1 teaspoon sesame seeds
2 tablespoons chopped mint
200g organic full-fat greek yoghurt (check the sugar content!)
¼ cup mango chutney
Mixed salad leaves, to serve
Preheat oven to 160°C (320°F). Line a large baking tray with baking paper.
Heat the olive oil in a saucepan and add mushrooms, carrots, zucchini and capsicums with 2/3 cup cold water. Cook for 10–12 minutes, or until vegetables are tender and water has evaporated. Add peas, curry paste, chickpeas, spices and ginger. Cook, stirring, for 2 minutes. Remove from heat and set aside for 20 minutes to cool. Stir cottage cheese through.
Place 1 filo sheet on a flat surface, spray with oil, top with another sheet and spray with oil. Cut horizontally in half. Repeat with remaining filo sheets. Place ½ cup mixture onto each filo rectangle (parallel to shorter edge). Fold shorter edge over filling, fold in sides then roll up.
Place parcels on prepared tray. Spray lightly with oil and sprinkle with sesame seeds. Bake parcels for 30–40 minutes, or until golden.
Combine mint and yoghurt in a small bowl.
Serve spiced parcels with yoghurt dip, mango chutney and salad leaves.
Nutrition (per serve):
Calories 633, Fat 10.6 g, Sat Fat 2.4 g, Carbs 106.9 g, Sugar 24.2 g, Fibre 16 g, Protein 31.7 g