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Roasted Tandoori Vegetables and Feta Strudel

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Roasted Tandoori Vegetables and Feta Strudel

Name: Roasted Tandoori Vegetables and Feta Strudel
Prep time: 25 min
Cook time: 40 min
Yield: 4
Ingredients: 1 cup pumpkin, cubed; 1 onion, cut into chunks; 1 red pepper, sliced; 2 courgettes; 2 tsp oil; 2 cloves crushed garlic; 1 Tblsp tandoori spice or paste; salt and pepper; 8 sheets filo pastry; 6 tsp butter, melted; 4 Tblsp sweet fruit chutney; 100 grms feta cheese, crumbled; 100 grms tasty cheddar cheese, grated

Preparation

25 mins

Bake

40 mins

Difficulty

Easy

Servings

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Ingredients
Method

Ingredients

1 cup pumpkin, cubed
1 onion, cut into chunks
1 red pepper, sliced
2 courgettes
2 tsp oil
2 cloves crushed garlic
1 Tblsp tandoori spice or paste
salt and pepper
8 sheets filo pastry
6 tsp butter, melted
4 Tblsp sweet fruit chutney
100 grms feta cheese, crumbled
100 grms tasty cheddar cheese, grated

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Method

Preheat oven 200C. Place vegetables in a roasting tin. Mix together the oil, garlic and tandoori paste and add to vegetables. Toss to coat. Roast in oven for about 15-20 mins. Remove allow to cool.

Lay filo pastry on a flat board and brush each layer with melted butter and layer on top of each other. Spread the chutney over the top sheet of filo. Place the cooked vegetables lengthwise about one third from edge of pastry. Sprinkle the feta and cheddar cheese over the vegetables. Fold filo over, tuck in ends and roll to form a strudel. Bake at 200C for about 15-20 mins or until lightly golden.

1 Protein = feta and cheddar cheese

2 Carbohydrates = filo pastry

2 Fats = butter and oil

1 Daily Indulgence = chutney